Deep Fried Favorites Mocked with this Raw Food Recipe for Onion Rings!
I admit that it is not possible to create an identical replica of batter fried onion rings using gourmet raw cuisine techniques. But this version is crispy and more flavorful because the onion flavor is not totally removed by cooking it in the extremely high temperatures required to bring oil to its boiling point. Best of all, no guilt that lingers like the film on the roof of your mouth after eating fried foods.
From a nutritional standpoint you might think and onion is an onion, no matter how you slice, dice or fry it. But that is not accurate. Not only will your body benefit from the missing gluten, dairy and egg coating on typical onion rings, it will also get the full nutritional power of the onions high concentration of polyphenols, specifically flavonoids and quercetin. These sensitive molecules can be easily broken down by heat or lost in the cooking liquids. This version of onion rings not only spares you from potential exposure to overcooked oils, but also delivers powerful protection from oxidative stress. I trust you can see that this makes the raw version the superior choice.
But does the flavor make it a suitable replacement? Based on testing within my community the answer is yes! The onion rings are best right out of the dehydrator, so time the recipe right. If you have leftovers or need to reheat them, pop them in the toaster oven until they are warmed. I like to serve these over a salad with my raw version of ranch dressing or honey mustard dressing. Toss fresh greens, fresh dill, chopped cucumbers, and minced celery in the dressing of your choice. Garnish with these onion rings and serve. Or, if it’s a snack-fest, like the upcoming Superbowl, serve them alone or with a side of Sun Dried Tomato Ketchup.
To make this raw version of Onion Rings…
one large sweet onion such as Hawaiian Sweets, Vidalia, Peruvian, or Walla Walla
1/4 cup nama shoyu (raw soy sauce)
2 tbsp olive oil
4 tablespoons raw honey
1 teaspoon smokey paprika
1/2 cup ground spicy nuts (Trader Joe’s has Spicy Thai Peanuts if you don’t want to make your own)
Peel the outer skin, then cut the onion into 1/4 inch rings. In a medium glass mixing bowl, whisk together the nama shoyu and olive oil. Add the rings and toss. Let the rings marinade while you put the paprika and spicy peanuts in a food processor and pulse until they resemble fine bread crumbs. Put the nut mixture in a shallow, flat bottomed container (a 9×9″ glass baking dish works beautifully). Remove the onions from the marinade. Pour all but one tablespoon of the marinade out, reserving the remaining marinade for use a dressing base. Add the honey and whisk to incorporate with the marinade remaining in the bowl. Add the onion rings back to the mixing bowl and toss well. Place coated rings, one by one in the nut mixture. You will need to toss the onion rings frequently to be sure they are well coated with the honey mixture before dragging them through the nut crumbs. Place the nut crusted rings on a dehydrator tray (no Teflex liner required) and dehydrate until crisp. I put mine in after breakfast to be served at dinner time.
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