One of my favorite foods used to be onion rings. I didn't eat them often, but it was a treat to get them once or twice a year at a place like the Varsity, or a local festival. When I was diagnosed with multiple food allergies, I thought I'd never eat an onion ring again. Until, one day, I decided to make them myself. I've tried a couple of methods now, and the recipe below is a true winner. You will not know the difference between these onion rings and their traditional counterparts.
This recipe is not complicated, but it is labor-intensive, so make these on a day when you have a lot of energy and stamina. It's also good to make them on a day when you can open the doors and windows, because the process will make your kitchen smell like frying oil and onion rings. Tip: I use the fryer under the range hood with the exhaust fan on high to help the smell factor. Also, the stove top is heat-resistant, so it is a good place to put the fryer. The smooth stovetop is also easy to clean up after frying (some spatter is inevitable).
Finally, I would highly recommend watching Alton Brown's Good Eats episode on onion rings. He uses leeks (I can't wait to try that) and his how-to demonstration of the whole process is very useful.
The best gluten free onion rings
- Sweet onion, such as Vidalia
- White rice flour
- Your favorite gluten free flour mix (I used this one)
- Sea salt
- Ground black pepper
- Eggs, beaten
- Any high-temperature cooking oil that you tolerate
Slice onions using a knife or mandolin. You can make them as thick or as thin as you like, but it helps to keep them a consistent size, so they cook evenly.
Set up your onion ring assembly line:
Step one: plain white rice flour (just put some on a plate)
Step two: egg wash (just stir a couple of eggs in a bowl)
Step three: GF flour blend + sea salt and black pepper to taste (again, just put some flour on a plate, add some salt and pepper, and mix it all up with a fork)
Next, set up your frying station:
Preheat oil in fryer to 400 degrees F.
here for more information about why frying at the right temperature won't cause your food to be greasy.
Place coated onion rings in fry basket. Do not overload your fry basket. Fry small batches at a time for the best results. If you put too many in there, it will take too long for them to cook. They will stay in the oil longer than necessary, and you will get greasy onion rings. Or they might stick to each other, or cook unevenly. You will get the best results with small batches, about like this:
Repeat until all rings are cooked, and enjoy right away! They are best right out of the fryer & oven. If you have extra, you can freeze, and reheat in the oven or toaster oven to make them crispy again.
here for how to dispose of used cooking oil. Click here for more information on recycling cooking oil.