Vegan Calamari 🌱.
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Ingredients

1½ cups oat flour (you can buy store-bought or make puffed quinoa at home with quinoa)
2 onions, cut into thick slices & separated into rings
2 cups unbleached all-purpose flour, divided
½ tsp baking powder
1 tbsp corn starch (potato, or tapioca works too)
¼ tsp salt
½ tsp curry powder
1 cup unsweetened plant milk (almond, cashew)
1½ cups panko-style breadcrumbs
2 tbsp nutritional yeast
1 tsp garlic salt or garlic powder
1 tsp dried oregano
½ tsp dried thyme
1 tsp ground ginger
Canola, coconut or sunflower oil, to deep fry OR
***Air-Fry for 7 minutes on 400 degrees fahrenheight

Instructions

1. For the onion ring batter, combine 1 cup flour, baking powder, corn starch, salt, and curry powder in a bowl. Whisk in plant milk slowly into a smooth batter.
2. For the coating, get another bowl and mix together breadcrumbs, nutritional yeast, garlic salt, oregano, thyme, ground ginger and oat flour. Set aside.
3. Heat up your oil in a pot or pan.
4. Place a wire cooling rack over a baking sheet and in another bowl, add onions that are cut into thick slices & separated into rings. Sprinkle on top 1 cup flour (oat flour for gluten free). You could also add flour to the bowl and then dip your onion rings in the flour to coat. Use your fingers to mix and coat the onion rings with the flour.
5. One at a time, dip the flour-coated onion rings in the plant milk batter and make sure they are fully coated. Then, coat in the dry seasoned flour with oat flour, patting the quinoa onto the onion if necessary to help it stick. Place onto the wire rack, repeat with remaining onion rings.
6. Place the rings into the fridge or allow each one to rest for 10 mins while your oil heats up.
7. If you use a deep fryer, a deep pan or pot, frying will make the crispiest, most authentic onion rings. It is the preferred method but you may also air-fry.
8. Heat frying oil to 325-350F and place onion rings in batches for 2-3 mins each, until golden brown.Enjoy!

Nutrition Information
Serving size: 1 serving Calories: 425 Fat: 1.75g Carbohydrates: 80.75g Sugar: 3.5g Fiber: 5g Protein: 14g

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Kitchen Basics

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