As next week is Thanksgiving and Christmas is approaching, we continue with the festive recipes. Today we bring you these baked onion strips, which are usually served with green bean casserole, which is one of the most popular Thanksgiving recipes. The casserole will be the next recipe that we will publish and we were very surprised because it did not call our attention at all, but it is incredible, especially the sauce.
- 2 tazas de leche vegetal sin endulzar (500 ml), nosotros usamos leche de soja
- 1 cucharada de vinagre de manzana
- 1 cebolla grande ó 2 pequeñas
- 1 y 1/2 tazas de harina (240 g), nosotros usamos harina de arroz integral
- 2 cucharaditas de cebolla en polvo
- 1 cucharadita de pimentón dulce
- 1 cucharadita de sal
- 1/2 cucharadita de pimienta negra molida
- In a bowl mix the milk and vinegar.
- Peel the onion and chop it using a mandolin or a very sharp knife.
- Add the onion in the milk and let it sit for at least 10 to 15 minutes.
- Preheat the oven to 200ºC or 400ºF.
- Mix the rest of the ingredients in a bowl (flour, onion powder, paprika, salt and pepper).
- Take a handful of onion strips each time and pour over the previous mixture until well covered.
- Place the battered onion strips on a baking sheet lined with parchment paper. fry and bake for about 20 minutes or until golden brown.
- Serve with more salt on top (optional).
- You can store them in an airtight container in the fridge for about 5 days.
- The milk and vinegar mixture is used to create vegan buttermilk, an ingredient that is often used to make this recipe, but if you prefer a simpler version, omit the vinegar and use only milk.
- Add your favorite spices to the batter.