It was the middle of the night and I wanted a snack. The fridge was nearly bare, but I had some staples (avocados are staples in my house—aren’t they in yours?) so I managed to make this yummy treat. I’ll be doing it again soon!
2-3 slices of sweet onion, each about ¾-inch thick
1/3 cup all-purpose flour
1/3 cup water or veggie broth
2 teaspoons cornstarch or arrowroot
2 ½ TBLSP cornmeal
1/3 cup breadcrumbs
4 teaspoons nutritional yeast
Big pinch of salt
Big sprinkle of garlic powder
Small pinch of dried basil
Small pinch of dried oregano
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or spray with cooking oil.
- Separate the slices of onion into rings.
- In a shallow dish, whisk together the flour, water, and cornstarch. This is the batter.
- In another shallow dish, whisk together the cornmeal, breadcrumbs, nutritional yeast, salt, garlic powder, basil, and oregano. This is the coating.
- Using a fork, dip the onion rings in the batter one-by-one. Make sure that each is coated well before transferring it into the coating bowl. Use a clean and dry hand to scoop the coating thoroughly all over the rings and place the coated rings on the baking sheet in a single layer. Keep one hand clean for this bowl, and it will go a little easier. Especially if the phone rings.
- Bake for 18 minutes, flipping them over at about 10 minutes. If they’re not brown enough for you, broil them for a moment or two.
- Serve immediately with your favorite dip, such as mustard, salad dressing (like ranch), guacamole, or ketchup.
Vegan Ranch Dressing for One
2 TBLSP vegan mayonnaise
1 teaspoon vegan sour cream
Splash of tamari or soy sauce
Splash of apple cider vinegar
1 shake of onion powder
1 pinch of dried parsley
1 pinch of dried dill weed
1 pinch of dried oregano
1 pinch of dried tarragon
Salt and black pepper to taste
- Combine all ingredients in a small bowl with a whisk.
- Let it rest in the fridge for 20 minutes, if you can stand to wait for it.