Eosinophilic Esophagitis Friendly Gluten Free Crispy Onion Rings
Total time45 min
Prep time15 min
Cook time20 min
5.0(10)
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Learn more →Ingredients
4 servings
For the onion rings
- 2 large yellow onions
For the batter
- 1 cup rice flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cold sparkling water
For dredging
- ¼ cup rice flour, for dredging
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For serving
- flaky salt, for finishing (optional)
Instructions
- 1
Slice the onions crosswise into 1/2-inch-thick rounds and separate into individual rings. Spread them on a sheet pan lined with paper towels and let them sit at room temperature for 10 minutes to dry the surface slightly.
- 2
Pour the oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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