Note: The pickling brine can be reused after you cook up the first batch of onions. Just slice more onions, submerge them in the brine, and let them hang out in the fridge for as little as a few hours, or as long as a few weeks. They’re terrific toppings for tacos, pizzas, salads, or just served into your face on the end of a good old-fashioned fork.
Serves 4 to 6
2 medium red onions, sliced into ⅛ - inch thick rings
3 cups distilled white vinegar
1 cup water
1 cup granulated sugar
1 tablespoon salt
1 cup brown rice flour
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Canola oil for frying
Salt to taste
½ cup Dijon-Caper Dip (recipe below)
Add vinegar, water, sugar, and salt to a pot. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat.
In a non reactive bowl or jar, place onions, and pour the hot liquid over, making sure onions are submerged. Let stand until cool. You can make these several days in advance of frying them, and store covered in the fridge. The flavor will only improve.
In a high sided pan or pot, add enough canola oil so that it is about 2 inches deep. Heat to 375°F (a little pinch of flour dropped in should foam immediately). In a mixing bowl, add the flour, garlic, and paprika, and mix to combine.
Working in batches, remove onions from brine, shake off excess liquid. Dredge in flour until coated and deep fry until crisp and golden, 45 to 60 seconds. Remove and drain on a paper towel-lined plate. Season with a pinch of salt.
Makes about ½ cup
¼ cup vegan mayo
2 tablespoons dijon mustard
½ teaspoon vegan worcestershire
1 tablespoon capers, drained, roughly chopped
½ teaspoon cracked pepper
Salt to taste
In a small mixing bowl, add all dip ingredients. Mix to combine and season with salt to taste.
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This is a perfect Valentine's Day meal for two...or for one really hungry, lonely person. And I'd be remiss not to mention that they also happen to go great with mashed potatoes. Just sayin'.
After shelling out your 99 pennies, keep an eye on your inbox, because this recipe is extremely versatile and I'll be emailing you with additional recipes using these filets.