I made Air-Fried Onion Rings three times last week. My kids could not eat these fast enough. You’d have thought they hadn’t eaten in a week.
My son said it’s the best thing I’ve ever made.
So here’s what I did. I started with a base of Ezekiel Cereal (Original flavor), and transformed those into seasoned crumbs.
Next time out, I tried toasted chickpea crumbs (which are gluten-free). I keep these handy (in my freezer), because they’re always crunchy and ready for tossing (as you would breadcrumbs) over vegetables or casseroles.
In my neighborhood, Ezekiel cereal and chickpea crumbs are each available at Whole Foods. In case that’s not an easy option for you, I’m including Amazon links for these in the ingredients list below.
Both versions are fabulous, so you really can’t go wrong.
Hope you love them too! : )
AIR-FRIED ONION RINGS
1 large Vidalia onion
2/3 cup unsweetened soy milk
1/2 cup oat flour
1/2 teaspoon paprika
1/2 teaspoon Kosher salt
1/4 teaspoon turmeric
Dry Crumb Mixture
Slice off the ends of the onion, and remove outer skin. Carefully slice onion into 1/4- to 1/2-inch slices. Separate the rings of the onion from each other to prepare for dipping, and set aside.
In a medium bowl, mix together the Batter ingredients.
In a high-powered blender (like a Vitamix), turn Ezekiel cereal into finer crumbs. (If using the chickpea crumbs, you can skip this step.)
Pour crumbs into a separate medium bowl, and mix in the rest of the Dry Crumb Mixture ingredients.
Using separate hands for the wet and dry, dip one ring at a time, first into the wet batter, then into the dry mixture, coating each with crumbs.
Place several coated onion rings in the basket of your Air Fryer. Try to avoid overcrowding, or they will all stick to each other.
Bake at 400 degrees, in batches (depending on size of your machine), until golden and crispy. With my Philips Air Fryer Avance Digital TurboStar, it takes 9 minutes per batch. (Repeat batches as needed to use all the onions and batter.)
Carefully remove onion rings from air fryer after each batch, and serve.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen