Eosinophilic Esophagitis Friendly Gluten Free Onion Rings
Total time55 min
Prep time20 min
Cook time20 min
4.8(25)
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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 onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ 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 pat dry — any surface moisture will cause the batter to slide off.
- 2
In a large shallow bowl, whisk together the 1 cup rice flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly combined.
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