Southern-fried onion rings

  • Preparation Time 10 Minutes
  • Cooking Time 2 Minutes each
  • Serves 8

Vegan, Vegetarian, nut-free, gluten-free

I love sides, to be honest, I prefer these to the main course. I would happily have a mixed platter of them for my meal. Onion rings or loaded potato skins are my favourites. Being gluten-free and vegan, I am usually cast into the wilderness when wanting to order these when I am eating out. The only way out of that was to make my own.

I love the coating on my tofu nuggets, so it made sense to try these out on my onion rings for a change

These are everything I love about onion rings

  • Crispy
  • Hot
  • Spicy
  • Delicious
Vegan and gluten-free southern fried onion rings

For me, it has to be the crunchy breadcrumb coating over a batter one. I added the southern fried flavours for a little bit of a kick and which made a nice change from the plain coating.

Dipped in a vegan garlic mayo or chilli sauce and I am in heaven.

I cannot pretend these are healthy, well apart from the side salad. There are times when only something fried will do. I don’t see why we should deny ourselves all the time, They are a little fiddly to make with all the dipping but so worth it.

These onion rings freeze really well uncooked. Lay them on a baking tray lined with non-stick parchment paper and place in the freezer for 30 minutes and then transfer into a freezer bag.


Southern fried breadcrumb mix

  • 65g of gluten-free breadcrumbs (check if vegan if required)
  • 1 tsp salt
  • ½ tsp smoked paprika
  • ½ tsp thyme
  • ½ tsp Cajun spice
  • ½ tsp garlic granules
  • ¼ tsp sage
  • ¼ tsp mustard powder
  • ¼ tsp onion powder
  • ¼ tsp cayenne pepper (optional)
  • Black pepper
  • Pinch of ground chilli flakes (optional)

I used the same mix for the coating on my baked southern fried, tofu nuggets

Buttermilk batter

  • 90g gluten-free plain flour
  • 1/2 tbsp cornflour
  • 165 ml non- dairy milk
  • pinch of salt
  • 1 Tbsp lemon juice
  • 2 medium white onion cut into approx 1/2 inch rings.
  •   rapeseed or sunflower oil for frying.
  • 100g seasoned flour

  1. Mix up the dry ingredients for the breadcrumb mix and place onto a deep plate and on another plate add the seasoned flour.
  2. In a bowl mix together the milk, cornflour, flour and lemon juice. You don’t want the batter to be too runny. If it is, add a little more flour and set to one side
  3. Pour the oil into a large frying pan. Roughly 3 inches deep.
  4. One at a time press the onions rings into the flour, making sure they are well coated. Then dip into the batter, then press down firmly into the breadcrumbs, thoroughly coating them with breadcrumbs on both sides. Repeat until all the rings are coated.
  5. Heat the oil until hot but not smoking, test by placing a small cube of bread into the oil if it sizzles then it is ready to use. Place a few of the rings at a time into the oil, try not to overcrowd the pan as you want them nice and crispy. Fry on each side for about 1 1/2 minutes
  6. Place each one onto kitchen paper to blot off any excess oil. Repeat until all the rings are cooked
  7. Serve warm with either a side salad, your meal or just on their own with a dipping sauce. For me that is a sweet chilli or BBQ sauce.

PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page I love seeing your versions of my recipes. Or I would love to hear your comments

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  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy's New Vintage Kitchen says:

    I like the spices on these onion rings!

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