Two weeks ago I was at Barnes & Noble , the bookstore at Plymouth Meeting while my girls go were at their vocal and drum lessons at Guitar Center. I came across this wonderful vegan cookbook by Chloe Coscarelli. It has all these wonderful Italian recipes all vegan.
I decided to purchase the book out of a whim because I wanted to try out all the recipes. Little did I know that I would be attempting to become a vegan in a week's time!
I tried out this Vegan Baked Onion Rings. It was a hit at home but it wasn't easy to coat the rings without the crumb mixture getting clumpy. You might need to prepare more crumb mixture as needed.
I used whatever ingredients I had at home since I couldn't go sourcing for Italian breadcrumbs in suburbian Bluebell! I also added Parsley flakes to give the rings color.
Ingredients ( serves 4)
2 cups breadcrumbs
2 tsps salt
1 tsp red Chilli flakes
1 tsp parsley flakes
1 cup all purpose flour
1.25 cups water
1 large onion cut into 1/2 inch slices
Preheat the oven to 450 deg F ( 230 deg C)
Prepare 2 baking trays and spray cooking spray or spread olive oil on the base to prevent the onion rings from sticking.
In a medium bowl, whisk together the flour and water till a thick paste has formed. Set aside.
In another bowl, mix the breadcrumbs with salt, red chilli flakes and parsley flakes. Divide the mixture into two bowls.
Separate the onion rings. Dip each onion ring into the flour batter and then coat in one of the bowls of the breadcrumb mixture and place it on the baking tray. Do the same for the rest.
Very soon, the breadcrumb mixture will get clumpy. Discard this bowl and move on to the other bowl.
Bake for 5-10 mins till golden brown.
Serve with your favorite sauce.