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Gluten-Free Onion Rings



I don’t eat fried foods very often, and being gluten-free, fried food at a restaurant can be dangerous. Restaurant fryers can be contaminated with gluten. What do I miss most? Onion rings!! Sweet, melty onion, crispy batter coating, yummmmm! I’ve seen some frozen gluten-free ones at the market but it just doesn’t seem like they could measure up. So I went to work.


I was surprised at how easy it was to get the gluten-free version just right. I was going to include a recipe for some sort of dipping sauce but they are so good, they don’t need it. The one key that makes them come out just right, is using a thermometer to monitor the oil temp. If the oil temp is too low they will be greasy, too high and they will brown before the onions have softened. Get a thermometer that clips to the side of the pot (best) or one that has a probe that you can leave in the pot while frying.

Ingredients

1/4 cup + 1 Tbs  rice flour blend (see below) or King Arthur multi purpose gluten-free flour or a gluten-free flour blend with no xanthan gum 1/4 c non-gmo corn starch 1/2 tsp baking powder 1/4 tsp salt 1/8 tsp garlic powder 1/4 cup club soda 1 egg beaten

1 large sweet onion

high heat/frying oil (NOT olive oil),  to fill your pot  to 1 ½” 


Tools

measuring cups and spoons small mixing bowl wire whisk pot for frying thermometer fork sheet pan with a wire rack metal slotted spoon or a frying spider


This is a spider


Pour the oil into the pot, turn the heat to high and put in the thermometer. For an accurate read, the probe should not touch the bottom of the pot. I use a small pot and fry in small batches so that I do not have to use a lot of oil.


As the temperature approaches 325° turn the flame to medium. While you are mixing up the batter, keep an eye on it the temp. You want to fry at about 370°-375.°


Slice  the onion into rounds about 1/4″ thick and separate the slices into individual rings.


Place the dry ingredients in a small mixing bowl and stir with a whisk to combine and break up any lumps. Add the beaten egg and club soda and whisk until smooth.


When the oil is at the right temperature, turn the flame down a little bit. If the temp keeps rising just play with the flame until it holds somewhat steady. I find that I have to adjust often while frying.


Put the onions into the batter to coat. Bring the bowl over to the stove and use a fork to drop them into the oil one at a time. Do not crowd. Flip them after about a minute.


Remove with the slotted spoon or spider when they are golden brown. Place on the wire rack. If you need to re-heat them, leave them on the rack and place in a 350° oven.


Gluten-Free Flour Blend:

1 c brown rice flour 1 c white rice flour 2/3 c potato starch 1/3 c tapioca starch


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