Vegan Beer Battered Onion Petals

Vegan Fried Onion Petals!

Bob said this was the best batter he had ever tasted, so I have to share with you all.  To be specific, he said it was a “killer batter.”

1 medium Vidalia Onion, sliced into thin wedges like an apple
1/2 cup flour
1 1/2 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
8 tablespoons (vegan) beer

Heat oil to 375 degrees. In a medium bowl, whisk together all ingredients except onion.  Working with 1/4 to 1/3 of the onion petals at a time, dip them into the batter and drop them into the hot oil, making sure not to let them touch initially.

Fry for 2 to 2 1/2 minutes or until golden brown. Drain on paper towel, and serve immediately with a sauce made of equal parts vegan mayo and ketchup.

Note: if desired, heat oil to 350 degrees and cook for 3 minutes if you don’t care for a small amount of crunch to your onion.

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Vegan French Fry Salad Sundaes

Dinner tonight was Savory (vegan) French Fry Salad Sundaes (in our new stainless steel French fry cones)!

I love French fries but I like bulking them up with fresh raw ingredients so they are more filling with few additional calories.

We make 2 servings of fries in our new Cuisinart mini-fryer and divide them between paper- or towel-lined cones. Bob devours his with ketchup. I top mine with things like shredded cabbage or, in this case, chopped cauliflower, diced celery, and halved cherry tomatoes.

In the cute little sidecar is a vegan Buffalo Sauce made with my Blooming Platter Lo-Cal Mayo at about 10 calories per tablespoon.

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Vegan Carrot Fries
with Lemon-Basil Dipping Sauce

Yield: 4 servings (8 carrot sticks each)

True confession: Far from vegan, Bob’s diet leaves much to be desired.  So, in an attempt to help him make somewhat better choices, I have encouraged fish, even fried fish.  (Sorry.)  I don’t partake BUT I do make a kick@$$ batter, if I do say so, and it is delicious on, as I discovered for lunch today, carrot sticks to make “Carrot Fries.”

My presentation is cute as can be don’t you think?  And the Lemon-Basil dipping sauce so summery and lick-your-fingers delish.

Vegetable oil

1 cup all-purpose flour (I use white whole wheat)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1-12 ounce (vegan) beer, alcholohic or non-alcoholic ( you won’t need quite all of it)

1/2 teaspoon grainy mustard (I use pommery)

1/8 to 1/4 teaspoon hot sauce (I use Sriracha)

32 carrot sticks about 3 1/2 inches long (I purchase them already in sticks, but if you prefer, trip and scrape slim carrots, cut them into 3 1/2-inch lengths, and then cut each into quarters lengthwise)

Sea salt

Lemon-Basil Dipping Sauce (recipe follows)

Line a baking sheet with paper towels.  Pour vegetable oil to a depth of 2 inches in a large skillet and heat to approximately 350 degrees over medium or medium-high heat.  In a medium bowl, whisk together dry ingredients.  Gradually whisk in beer until mixture is the consistency of pancake batter.  Whisk in mustard and hot sauce.  (You can taste it, but it will likely not taste especially appealing, though it is delicious after frying.)   Dip carrot sticks into batter, one at a time, to completely coat and immediately transfer to oil.  Fry about 10 to 11 at a time or until golden brown on one side, flip with tongs, and fry on the other side until evenly golden brown, about 2 minutes per side.  Remove to prepared baking sheet, lightly sprinkle with sea salt, and continue with remaining carrot sticks and batter.  Serve in a martini glass with Lemon-Basil Dipping Sauce at the bottom.

 

Lemon-Basil Dipping Sauce

1 cup plain vegan yogurt (most of it is too sweet for my palate, so I prefer vegan sour cream)

Zest of 1/2 large lemon (use the whole lemon if you prefer a more pronounced lemon flavor)

1 teaspoon fresh minced basil, or to taste

Sea salt and freshly ground pepper to taste

In a small bowl, whisk together all ingredients. Refrigerate, covered, until serving time.

 

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