Crispy and Airy Tempura Onion Rings (Gluten Free)
These onion rings are so delicious! Whenever I make them, I enjoy way too many, because after all, when you have to eat without gluten, you hardly ever get them!
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.
