Homemade onion rings—made vegan? Oh yes—you better believe it! It’s kind of a dream come true, isn’t it? This crunchy and savory onion rings recipe comes from the Cravings Made Vegan cookbook and will satisfy all of those fast food cravings you’ve had ever since you went plant-based.
Plus, this could be the most perfect companion for a juicy vegan burger (or how about these pizza burgers?). Out go the fries, in go the onion rings!
Onion Rings with Sriracha Mayo
Ingredients for onion rings
- 1 large white onion
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon paprika powder
- 1/8 teaspoon white pepper
- 1 cup beer
- Oil for frying
Ingredients for sriracha mayo
- 1/8 cup unsweetened soy milk (1 fl. oz.)
- 1/4 teaspoon apple cider vinegar
- 1/8 teaspoon mustard
- 1/4 teaspoon maple syrup
- 1/4 teaspoon Himalayan black salt (kala namak)
- 1/2 teaspoon lime juice
- 1/3 cup canola oil
- 1/4 teaspoon sriracha
Instructions for onion rings
Peel the onion, cut it into ½-inch (1–2 cm) slices, and separate the rings.
In a mixing bowl, whisk together the flour, cornstarch, salt, paprika powder, and white pepper. Add in the beer (or sparkling water) and whisk until a smooth batter is formed. You can adjust the consistency by adding more flour if it’s too runny or more beer or sparkling water if it’s too thick.
Heat the frying oil in a large pot to 350°F/175 °C. You won’t need much oil, but the onion rings should swim in it.
Dip the onion rings into the batter and immediately add them to the oil. Work in batches to prevent overcrowding in the pot.
Let the onion rings cook for 3 to 4 minutes until golden and crispy.
Transfer the onion rings onto paper towels to remove excess oil. Sprinkle them with more salt and enjoy with the sriracha mayo.
Instructions for sriracha mayo
Blend the following ingredients using an immersion blender: unsweetened soy milk, apple cider vinegar, mustard, maple syrup, Himalayan black salt, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until the mayo is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
Add in the sriracha and blend again. You can add more salt, mustard, sriracha, or lime juice to taste. Store mayo in the fridge for up to 3 days.
If you don’t want to use beer in this batter, you can use sparkling water instead.
An All Rounder Batter!
This batter is so good you can use it for many other preparations. You can make some vegetable and tofu tempura chunks and make a delicious soya sauce mayonnaise as a dip: same idea, same procedure. Cut your veggies (like zucchini, red peppers, mushrooms, and carrots) and tofu large enough to eat with your fingers, cover them in the batter and fry them up. You can make the same homemade mayo and replace the sriracha for some lemon juice to make it lighter and runnier. Or just eat them with some simple soy sauce. Perfect!
Why not use this to make some vegan fish and chips? Yes! You can give it a shot! Just grab a tofu piece the size of a deck of cards and season it with salt and some salt and pepper. Make sure you drain the tofu thoroughly before you season it! Then wrap it in a nori sheet and soak in the batter. Fry and enjoy! Somehow the nori sheet makes the tofu taste a bit like fish. In a good way, I promise! I tried something similar in the by Chloe restaurant in London, and it was amazing! Don’t forget the chunky french fries (or more like chips!)
The Magic of Beer Batter
These onion rings are coated with a savory beer batter. Not into beer? No problem! You can substitute it for sparkling water, and you’ll get the same airy batter as with the beer. Just make sure the water is sparkling and not still because we need those fuzzy bubbles to achieve the fluffy mixture.
Swap For Store-Bought Mayo to Save Time
If making your own vegan mayo seems like too much of an ordeal, you can skip the homemade mayo and just buy a store bought plant-based mayo. There are tons on the market these days from brands like Follow Your Heart (Veganaise), Just, Trader Joe’s, Nasoya, and even Hellmann’s now offers a vegan mayo! Just add a few drops of sriracha, mix it up and voila!
Don’t like mayo? Then squeeze some lemon on top! So good.
Onion Rings: Best 4th of July Party Food!
With Spring in full bloom and summer fast approaching, you must be eager to already start pinning your ideas for a 4th of July get together with friends. This one would be a great recipe to go up on your board. Grilling some black bean vegan burgers in the sun and having these as a snack or a side. Too good!
Recruit some of your besties and make a larger batch together. Make some chilled drinks and enjoy cooking these delicious onion rings as a team. A pretty perfect way to spend a sunny weekend day if you ask me!
About The Cookbook
Cravings Made Vegan came out in early 2019, and this book is amazing! You’ll find every cherished “fast food” dish made vegan. I’m talkin’ soft pretzels, chicken and waffles, crab cakes and Philly cheesesteak. And the sweet lovers are not left behind. Soft chocolate chip cookie and chocolate donuts? You got it!
This mouth-watering book was created by an incredible vegan couple so passionate about vegan food they had to share their vision with the rest of us, and thank god they did! Bianca is behind the blog Elephantastic Vegan and Sasha is her the best taste taster and cook in crime.
Don’t miss out on this plant-based cookbook classic! Go get your copy here!
More Vegan Fast Food Recipes:
Are you looking for more vegan “fast food” recipes? Check these out!
- Barbecue Black Bean Burgers & Barbecue Homemade Sauce
- Vegan Pizza Burger
- Herbed Vegan Polenta Fries
- Mac & Cheese BLT Style
- Epic Vegan Meatball Sub
Recipe excerpted from Cravings Made Vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites by Bianca Haun and Sascha Naderer with permission from Skyhorse Publishing, Inc. Photos by Bianca Haun and Sascha Naderer. Please note that this article contains affiliate links that support our work here at World of Vegan.