Ingredients:
2 large onions, cut thinly
1 cup flour
2 tbsp. ground flaxseed
1 tsp. of baking powder
6 tbsp. water
1 tsp. of salt
1/2 tsp. black pepper
1/2 tsp paprika, smoked
1/2 tsp. powdered garlic
1 cup almond milk without sugar
Oil for cooking
Instructions:
Put the flax in a little bowl, combine with water. Let it to thicken for five minutes.
Mix the flour, powder for baking, sea salt, chili pepper, and powdered fresh garlic in a big bowl. Mix with a whisk. Add the flax “egg” and almond milk.
Mix till the consistency of the batter is smooth and thick.
Add the onion slices to the bowl. Stir until the batter is evenly distributed over all onion pieces.
Warm up a half-inch of oil in a skillet over moderate to high heat.
It’s ready if it sizzles. Gently scoop spoon full of the onion batter into the heated oil.
Fry each fritter till light brown and crispy, 2 to 3 minutes per side.
Using a slotted spoon, remove them.
Spread them out on paper towels after gently flattening with the back of a spoon.
Repeat till all of the batter has been used.
Serve hot, along with your preferred vegan dipping sauce.