Just one crunchy bite of these onion rings will have you wanting to make them over and over again. They go perfectly with burgers or enjoy as a snack.
What You'll need to make them:
Large, sweet or brown onions- Either is fine, but we prefer sweet onions for this.
Your favorite gluten-free flour of choice- We use Trader Joe's All-Purpose Gluten-Free Flour blend.
Potato Starch- This gives the best crunch we find in comparison to Tapioca Starch. You can use corn starch too, if you're able to have corn that is.
Club Soda
Oat Milk- This helps soften the onions prior to frying.
Granulated Garlic- We use granulated because we find that garlic powder tends to clump.
Granulated Onion- Same reason as above.
Paprika
Salt
Pepper
Canola Oil- Or you can use any HIGH TEMP oil as long as it can't heat up to 350 degrees without smoking.
Equipment:
Cutting board
Kinfe- I recommend using a large Chef's knife or the Santoku style knife for cutting the onions, this way you should be able to cut the onion in one fluid motion for the rings.
Measuring Spoons
Measuring Cup
Plastic Bag with zip closure
Mixing bowl- This is for mixing up the batter for the onion rings, make sure its deep enough to be able to submerge the onion slices into it.
Whisk or a fork- This is to stir the batter and to make sure there aren't any clumps.
Frying pan
Tongs or Stainless-Steel Spider for frying
Instant read Thermometer- This is for making sure your oil is up to the proper temperature.
Plate with paper towels on it- This is to drain the any excess oil from the onion rings once they are fried.
Recipe: Gluten-Free Onion Rings
Ingredients for Milk Soak:
1 large, sweet onion
1 1/2c. Oat Milk
1/2 tsp. salt
1/4 tsp pepper
Directions for milk soak:
Cut the ends off of the onion(s), then remove the skin from the onion(s). Slice the onion into half inch slices.
Place onion slices into the plastic bag, pour in the oat milk, and add in the salt & pepper. Remove as much air as possible while closing the plastic bag.
Gently move around the onions in the bag to mix up the oat milk and salt & pepper, set aside while making the batter.
Flip the bag over once while preparing the batter.
Ingredients for the onion ring batter:
2/3c. gluten-free flour of choice
2/3c. potato starch
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. paprika
1 tbsp. salt
1/2 tsp. pepper
1 1/2- 2c. club soda
Directions for the onion ring batter:
In your mixing bowl combine the gluten-free flour, potato starch, granulated garlic, granulated onion, paprika, salt, and pepper.
Make sure to whisk or stir the dry ingredients well, so that the seasonings are evenly dispersed in the batter.
Half a cup at a time, pour in the club soda. You want the batter consistency between a thick waffle batter and a thinner pancake batter with no clumps.
Once the batter is the right consistency, set aside in the fridge.
Directions for frying the onion rings:
Heat canola oil in the frying pan. While the oil is heating up, move on to step 2.
Drain the oat milk from the onions by opening a small corner of the plastic bag to let the milk out into the sink, leave onion slices in the bag.
Pull out the batter from the fridge and give it a good stir.
make sure you have your plate with paper towels on it ready and your tongs or stainless-steel spider ready.
Place a few (like 4-5) onion slices into the batter, fully submerge to coat the onion sin the batter.
Once the oil is up to a temperature of 350 degrees, you may "drop" your first batch of onions into the oil. "Drop in" is just a phrase, please don't actually drop them in as you will splash yourself with hot oil. Carefully lay in the onion slices one at a time. Once half of the onion slice is in the oil, let go of it so you don't burn yourself. repeat this with each onion slice. Don't over crowd the pan, or they will all stick together.
Fry on one side for about 1-2 minutes, then flip them over to the other side. Once both sides are a golden-brown color, they are done.
Remove the onion rings with the tongs or web, onto the plate with the paper towels.
Enjoy while hot!
Serving Suggestions:
While they are great on their own (who doesn't love the crunch!), enjoy them with ketchup, or Thousand Island dressing (homemade thousand island dressing recipe coming to the blog soon).
We actually had these the other night with our Baked Potato Soup, and they were amazing in it! I know, you are probably thinking that they got all soggy, well they didn't! Each bit was just as crunchy as before.
