In a bowl, combine soy milk and vinegar to create pareve “buttermilk.” Let stand. Meanwhile, slice onions thinly, into half rings, the thinner the better. Place sliced onions into “buttermilk.” Stir; refrigerate at least a half-hour or up to 4 hours. (Don’t rush this step. It’s important for the onions to sit in the liquid; that’s what makes them soft.)
In a large bowl, combine flour and spices. In a large pot, heat oil. Meanwhile, working in batches, remove a handful of onions from the buttermilk, and dredge them in the flour, coating evenly. Transfer each handful to a colander and toss to remove the extra flour.
In a deep pot or deep fryer, heat oil to 350ºF. Drop coated onions into the hot oil; fry until golden, but not too dark, 4-5 minutes maximum. Drain in paper towel-lined bowl; sprinkle with salt, to taste. Serve warm.
Notes
Notes from Renee: Onion crisps can be rewarmed in oven or re-fried briefly.
Recipe by Between Carpools at https://betweencarpools.com/your-favorite-cookbook-authors-favorite-recipes-renee-muller/