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Crispy Onion Rings

Course Appetizer, Plant-Based, Snack, Vegan, Whole Foods
Cuisine American
Author Terri


  • 2-3 large yellow onions sliced 1/4 inch thick
  • 1 cup almond milk
  • 2-3 cups of Panko® bread crumbs
  • 1 10 oz box Kikkoman® Tempura batter mix
  • 1-2 tsp garlic salt divided
  • 1-2 tsp Cajon seasoning divided
  • Vegetable oil enough to cover onions


  1. In a large skillet, heat oil over medium/high heat.
  2. In a large bowl, add milk.
  3. Use a large gallon size baggie, add approximately 1 cup of tempura, set aside.
  4. In another gallon size baggie, add approximately 1-2 cups of Panko® bread crumbs, garlic salt, cajon seasoning, shake to mix, set aside.
  5. Dip a few onion pieces at a time in the milk, then add to tempura, seal baggie and shake. Next, take each onion piece and lightly cover again in the milk. Add to the bread crumbs, seal and shake until covered.
  6. Carefully add the onion rings to the oil and cook on each side until golden brown.
  7. Remove and place on a plate lined with paper towels.
  8. Serve with your favorite dipping sauce.

Recipe Notes

As I made these, I changed the tempura and bread crumbs often. If you find that the tempura, or the bread crumbs are not sticking to the onions, or either are too moist and not dry anymore, it's time to dump it out and start again with fresh tempura and bread crumbs. It definitely will make a difference. You will want to add more garlic salt and cajon seasoning to the fresh bread crumbs. The measurements in this recipe are approximate.