They are crispy and flavourful and in my mind the bread-crumb coating is reminiscent of A&W’s onion rings. EPC says they are much better than that. In fact, other than the bread crumb coating these onion rings are happily without all the fat, calories, and sodium that you would normally find in an A&W onion ring.
Not that fat and calories are bad and I like salty snacks as much as the next person, but I do not have a deep fryer and I do not want to get one. So if you don’t want onion rings from a fast food chain, why not slice, dip, coat and bake them at 450°C to feed your craving.
I have been poking around on the Post Punk Kitchen website over the last few months eagerly awaiting the release of Isa Chandra Moskowitz’s new cookbook Appetite for Reduction. Bye the way, I am first in line to preview the book once it arrives at the local library. That is how excited I am. If you are not familiar with her work check out her site. In a nutshell she has taken the vegan world by storm with her great vegan cookbooks, such as Veganomicom and Vegan Cupcakes Take Over the World. I noticed last month that she had posted a few samples recipes from her soon to be released book, one of which is the delightful onion rings that I made to go along with tonight’s dinner. The other recipes look delicious too.
I followed the recipe, but made a few changes. I used whole wheat flour (of course), reduced the salt to 1/2 teaspoon, and used cow’s milk instead of almond milk. If you are feeling creative I think that you could add some Cajun seasoning or even a bit of cayenne pepper (or not, they are great just they way they are).
I can’t wait until Appetite for Reduction arrives this winter. I am hoping she provides some other healthier options for comfort foods to get me through until spring.