Kiki Nelson lost 70 pounds after adopting a plant-based diet and reduced her risk for Type 2 diabetes, heart disease, and stroke. Born in the Yucatán Peninsula, Kiki lives in Colorado with her family. You can find her at @PlantifulKiki on Instagram and YouTube.see more from this author
I made these tonight. They are just okay. They probably wouldn’t be worth eating If you didn’t put ketchup on it. A blooming onion they are not. I don’t think I would make them again. Really dry and not as good as you would think.
I think GF breadcrumbs is a whole different ballgame as it absorbs so much water. Next time I will experiment with less breadcrumbs, because I’ve added close to 2 cups water. Think the brand matters here? Anyone else do GF? Could never get them to look like the photo above.
Would like to try the recipe
I used seasoned salt instead of sea salt. Tasted good too.
The amount of water is has not be updated in the recipe
In Step 2 it says to use 1/2 cup water.
Why are we adding onion powder to an onion recipe? Insight recommended. Thanks.
It adds more onion flavor silly… Many recipes call for onion powder in dishes that also have onions in them. Have you never heard of say, chocolate brownies with chocolate chunks?
Can I use regular flour for the batter?
when i make these i use gram ( chick pea, garbanzo) flour but i’ve never added onion powder….thanks Kiki for that tip! . The water needed depends on things like humidity etc but I add it slowly and keep mixing till I have a batter that looks just right to dip onion rings into. I also do this with sliced aubergine ( eggplant) and cook them together. it helps with crispness to turn aubergine halfway through.
How much water?
It should be ½ cup water. We left that out by mistake when adding the recipe to our website, but we’ve updated it now. Thank you for bringing this to our attention!
Editor, Forks Over Knives