Onion rings don’t have to be junk food. Especially with this recipe for easy, gluten-free onion rings that are wholesome, delicious, and surprisingly light.
Though onion rings are a fantastic treat, they can also be a fun, unexpected accompaniment to a special occasion roast or a fall soup. With a crispy, flavorful crust, these aren’t so much gluten-free onion rings as they are just really good onion rings that happen to have no gluten. And they’re quite easy to make.
Deep-frying can seem a little intimidating, but you’ll figure these
out as you do them and they’re really not that hard. The most important
thing is to keep a consistent temperature. If you have an electric
skillet, you can use that. Or, if you’re doing them on the stove-top
like we did, use a candy thermometer and adjust the flame as you go.
Gluten-Free Onion Rings
3 large white or yellow onions
1 cup gluten-free corn meal
1 cup rice flour
2 teaspoons salt
1 cup yogurt
1 cup milk
canola oil for deep frying
Using a large dutch over, heat enough canola oil fill your pot to a 3/4” depth. Heat the oil over high heat to 350 degrees, use a candy thermometer to gauge this. Once you have reached 350 turn down the heat just slightly, but keep an eye in the temp and turn the heat back up if the oil starts to cool.
Combine the milk and yogurt in a small bowl, and then combine the cornmeal, flour, salt and pepper in another bowl. Slice the onions and separate the rings. Soak rings in the milk and yogurt mixture for a few minutes, dredge both sides through the flour mixture and then carefully place the rings into the oil with tongs. Cook the rings for 4 minutes, just until they are golden. Remove to a paper towel-covered cookie sheet and keep in a 200 degree oven until you are ready to serve.