Southern fried onion rings

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.

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.

These freeze really well. Freeze laid out on a tray first and then place into a freezer bag.

Prep time 10 Minutes       Cooking time 15 Minutes       Serves 8


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


Mix up the dry ingredients for the breadcrumb mix and place onto a flat plate.

On another plate place the seasoned flour.

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. Set to one side.

Pour the oil into a large frying pan. Roughly 3/4-1 inch deep.

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.

Heat the oil until hot but not smoking, test by placing a small cube of bread it to see if it sizzles. Then place a few at a time into the pan. Do not overcrowd the pan, as you want them nice and crispy. Fry on each side for about 1 1/2 minutes, then place onto kitchen paper to drain. Repeat until all are finished then serve with a small side salad and a dip or sauce of your choice. For me, that is either a good BBQ sauce or sweet chilli 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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