Servings 4Dependent on onion size; creates an appetizer to serves 6 as a solo appetizer, more is other appetizers are provided
Author Toni Dash
1large Yellow Onion, peeled, cut into ½ inch rings
1cupGluten-Free Flour mix(I used Pamela’s Gluten-Free Artisan Blend Flour)
6-12ouncesGluten-Free Beer(I used Bard’s Gold sorghum beer; any gluten-free beer that is not fruit flavored can be used)
1 ½teaspoonsKosher Salt
1teaspoonBlack Pepper, freshly ground
Sunflower Oil(or other low flavor oil that is high heat tolerant)
Pour 2-3 inches of oil into a large size heavy pan or pot. Position a cooking thermometer in the oil but not touching the bottom of the pan. Over medium to medium-high heat, heat the oil to 375 degrees.
Set paper towels on a baking sheet to drain the fried onion rings.
Place ½ cups of the flour in a large mixing bowl. This will be used to toss the onion rings before battering them.
In a large mixing bowl combine the remaining 1 cup gluten-free flour and all the other dry ingredients. Slowly pour in 6 ounces of the beer and whisk to combine allowing the foam to subside. The batter will be thin but not watery. If the batter is too thick to easily dip and coat the onion rings, add 3 ounces more beer; whisk and allow to sit for a few minutes. If it’s still too thick, add the remainder of the beer, whisk to fully combine.
Toss a few onion rings in the flour. Note: the onion rings need room when frying so do not process more at a time than can easily move around when in the hot oil.
Using heatproof tongs, dip onion rings individually into the batter, allowing them to be coated fully. Lift coated rings above the batter and allow to drain slightly.
Place battered onion rings into the heated oil and cook for a few minutes until they begin to turn golden brown. Remove with tongs or a metal straining tool meant for deep frying and place on prepared paper towels. Repeat for all onion rings. Serve immediately.