Inspired by a friend this week who posted making onion rings, I decided to make a few batches. I modified a current recipe of mine and got these very Crispy and Airy Tempura Onion Rings (Gluten Free).
Comparable to my Gluten Free Batter for Fish and Chips, Onion Rings, or Tempura Vegetables, this version may be even better for these onion rings!
Onion rings are a food I don’t actually even have to be hungry for, to eat them! Loaded with the sweet flavor of the onion, plus the batter flavor, with a super crisp texture! You may want to eat these Crispy and Airy Tempura Onion Rings (Gluten Free) in moderation. Eating too many could definitely result in a tummy ache!
Although it may be difficult to stop eating after a couple, take heart that you can add one to your burger for extra flavor. Or enjoy them as a side with or without a dipping sauce. We didn’t wait to make any dip for ours! Definitely they could be served with a ranch type dip or my personal favorite, a homemade or purchased barbecue sauce.
Crispy and Airy Tempura Onion Rings ~ For topping burgers, or just enjoying as a side or an appetizer
These onion rings are delicious no matter how you eat them! Try them with a yummy dipping sauce for a side or appetizer, or set one or two atop your favorite burger!
I love a western burger with barbecue sauce, an onion ring or too, green chilis, and all the other toppings! The onion ring adds such good flavor to the burger. You can use whatever kind of burger you like. Turkey burgers are a favorite of mine. If you’re looking for a very flavorful turkey burger recipe, here’s one to check out: Moist and Flavorful Turkey Burgers (Gluten Free).
Also, these rings are perfect served on another type of burger. Try topping a beef burger or a “smash type” burger with these rings.
Crispy and Airy Tempura Onion Rings (Gluten Free)
Equipment
- 1 cast iron skillet or Dutch oven for frying
Ingredients
- 1 qt canola or vegetable oil
- 2 large onions, sliced into ¼-⅜" rings separate the rings of the onion after slicing
- ⅓ cup Bob's Red Mill Potato Starch, gf
- 2 tbsp almond flour, gf
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
Batter
- 6 tbsp Bob's Red Mill White Rice Flour. gf
- 6 tbsp Bob's Red Mill Gluten Free 1 to 1 Flour or other gf 1 to 1 flour with xanthan gum
- ¼ teaspoon baking powder, gf
- ⅜ cup plus ½ tbsp water add ½ tbsp more if batter is too thick
- ½ teaspoon garlic powder, gf
- ¼ teaspoon fine salt
- ⅕ teaspoon pepper
Instructions
- Stir together the potato starch, almond flour, salt, and pepper. In a large bowl, add the onions and the potato starch mixture. Coat the onions thoroughly. Set aside.
- Add the oil to a 12" skillet. It should be about ¾" deep. Heat over high heat.
- In a medium bowl, add the white rice flour, 1 to 1 flour, baking powder, garlic powder, salt, pepper, and water. Whisk together until smooth.
- When the oil is to temperature (365℉), add 6-7 onion rings to the batter. Shake off the excess into the bowl. Set each in a single file in the skillet. Cook until golden browned on one side before turning over with a tongs or fork, carefully.
- When both sides are very golden, remove to a wire rack over a baking sheet lined with paper towels. Repeat for other batches. Keep warm on a wire rack set over a baking sheet in a 225℉ oven.
