Crispy Gluten-Free Onion Rings
These gluten-free onion rings taste like they came straight from a restaurant. They're fried and crispy, not to mention gluten-free and dairy-free!
- 2 cups avocado oil
- 1 yellow or white onion, medium-large size
- ½ cup cornstarch
- ½ cup gluten-free all-purpose flour I use Bob Red Mill's 1:1 Baking Flour (blue bag)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon each: black pepper, paprika, onion powder
- ¼ teaspoon cayenne
- 1 egg
- ⅔ cup milk use dairy-free if preferred
Pour the avocado oil into a medium size, heavy bottom pot. Turn the heat to medium and allow the oil to heat up while you prep. It should only be about 2 inches deep.
Peel the onion and slice into thick rings, just over ½" wide. Separate all of the rings.
In a medium-size bowl, mix together the dry ingredients: cornstarch, flour, baking powder, salt, and spices. Stir with a fork to mix evenly. One at a time, place each onion ring in the bowl and use the fork or your hands to ensure it is evenly coated on the inside and outside. This will absorb the natural moisture from the onion and help the batter adhere better. Place dusted onions on a plate.
Once all of the onions are dusted, whisk the egg and milk into the dry ingredients. You should have a slightly thick and bubbly batter.
To test that the oil is ready, drop a small amount of batter into the pot. It should bubble and brown over 30 seconds. If it does not bubble, the oil is not hot enough. If it instantly browns or even blackens, the oil is too hot. Lower the heat and move the pot to the side for a few minutes.
One at a time, take a dusted onion ring and dip it into the wet batter, using a fork to flip and ensure all sides are coated. Let any excess drip off before gently placing in the hot oil. Repeat with as many onion rings as will fit in the surface area of your pot. They should brown on the bottom within about 30 seconds. Once brown and bubbled on the bottom, gently flip the onion rings using a fork or tongs. Allow to cook for another 30 seconds to 1 minute until the entire onion ring is nice and golden. Use a strainer or spider skimmer to remove the onion rings to a plate lined with paper towel.
Repeat with the rest of the onion rings in as many batches as necessary. If the wet batter starts to thicken too much, add a splash of milk to thin it out as needed.
Once finished, remove the oil from the heat. Allow to cool completely and discard, or strain and save in a closed container for future frying.
Serve onion rings warm with ketchup, chipotle mayonnaise, or your favourite sauce. See the notes section below for storage and freezer instructions. Enjoy!
Leftover gluten-free onion rings can be stored in an airtight container in the fridge overnight. Reheat in a 400ºF air fryer for 3-5 minutes or oven for 5-7 minutes until warm and crispy again.
If you are not going to eat the onion rings within 2 days, I recommend freezing them. Place completely cooled onion rings in an airtight container or freezer bag and freeze for up to 2 months.Reheat in a 400ºF air fryer for 4-7 minutes or oven for 5-10 minutes until warm and crispy again. Enjoy when the craving strikes!
Nutrition facts are an approximation.
Calories: 287kcal | Carbohydrates: 31.7g | Protein: 3.7g | Fat: 17.7g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 10.3g | Cholesterol: 45.8mg | Sodium: 591mg | Potassium: 149.8mg | Fiber: 1.8g | Sugar: 2.1g | Vitamin A: 156IU | Vitamin C: 2.22mg | Calcium: 133.2mg | Iron: 0.68mg