These gluten free onion rings are another great recipe from Gluten Free Chef Rob, Robert Landolphi’s Gluten Free Everyday cookbook. I cannot explain well enough how crunchy they turn out, and what a nice thick batter this makes. I only used one onion, but he suggest 2. It made about 2-3 servings, as a side. I think one is perfect for the amount of batter. However, I may have used more batter than I should have. Love deep-fried batter! At first when I made them, the spices in the flour mixture were overwhelming, so I only added half the suggested amounts. But after tasting them they were not spicy at all, however, the dipping sauce was. So I added the rest of the missing spices, as my husband doesn’t care for sour cream dips, and now it’s just perfect! I should have known. Rob’s so spot on with his recipes.
I wish I would have known back when I created my own gluten free onion rings recipe that egg yolk makes things brown. I would have definitely added only egg yolks instead an entire egg. Rob is a real chef and knows his gluten free cooking, for sure! To listen to my interview with Chef Rob see “Carla’s Cookings”.
Any fan of beer-battered onion rings will love this recipe. I always use a hearty gluten-free beer from Bard’s Tale Beer called Dragon’s Gold.
A crunchy, thick beer batter gluten free onion rings recipe by none other than Gluten Free Chef Rob!
Ingredients
- 1/2 cup [gluten free] sour cream
- 2 Tablespoons gluten free ketchup
- 1/2 teaspoon McCormick seasoned salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons prepared horseradish
- 1/4 teaspoon paprika
- 1 cup white rice flour
- 1 Tablespoon chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 large egg yolks
- 3/4 cup gluten-free beer*
- Canola oil, for deep-frying
- 2 large white onions, cut into 1/2-inch-thick rings and separated
Directions
- In a small bowl, whisk all the ingredients together and set aside.
- In a medium bowl, whisk together the white rice flour, chili powder, cumin, cayenne pepper, and salt.
- Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.
- In a large, heavy sauté pan or Dutch oven, heat 3 inches of canola oil until it registers 360°F on a deep-frying thermometer.
- Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes.
- Using tongs, transfer the cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked.
- Place the onion rings on a platter and serve with a bowl of the dipping sauce.
*Carla’s Note: Gluten-free beer may contain allergens such as corn or soy. Check labels. And check out the Gluten Free Beer list.
Excerpted from Gluten Free Every Day Cookbook Copyrighted. 2010 All rights reserved.
