I live close to the source of some of the most delicious onions ever: Walla Walla, Washington. Their sweet white onions taste so good that when harvest time comes, I buy up as many as I can (repeatedly!). There really is no comparison to these sweet gems, and, if you can’t find any in your neck of the woods, I suggest buying yellow onions, which usually have a milder flavor than other varieties out there.
This recipe technically serves two, but if you’re like me, you’ll want to keep them all and eat them by yourself!
Gluten-Free, Vegan “Buttermilk” Onion Rings
1 1/2 c. canola or safflower oil, refined for high heat
1/2 half Walla Walla sweet onion, sliced so rings are intact
1/2 c. thick non-dairy milk (I prefer unflavored almond or soy for this recipe)
1 T. apple cider vinegar
1 c. millet flour
1/2 c. garbanzo bean flour
1/2 c. potato starch
1/2 T. sea salt
pepper to taste
- Heat oil in a medium-sized pan on high heat. It will be ready when the oil sizzles if you flick water at it.
- Slice Walla Walla sweet onion so that the rings are intact. Separate the rings from each other, but leave some thick for variety.
- In a medium-sized bowl, mix milk with the apple cider vinegar. Let sit to curdle, which will emulate the taste of buttermilk.
- In a larger bowl, mix the flours, salt and pepper together.
- When the oil is ready, dip an onion “ring” into the milk mixture, then put it into the flour mixture to cover it with flour. Finally, gently drop it into the hot oil, making sure not to splash yourself. Depending on the size of your pan, you may be able to cook up to 4 rings at a time.
- Cook the rings in the oil until they are golden brown, turning once to make sure both sides get cooked through. Remove with a slotted spoon and cool on a paper-towel covered plate.