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The Best Gluten-Free, Vegan Onion Ring Recipe

by Elyse the Gluten-Free Foodee
Gluten-Free, Vegan Onion Ring Recipe

It’s hard to refuse a freshly made onion ring with the perfect light batter and fried to crispy deliciousness. Most might think that eating gluten-free and vegan would mean that you could no longer enjoy this crunchy delight but you would be wrong because today’s recipe for the best gluten-free, vegan onion ring ticks all those boxes (in case the name didn’t give it away).

What makes this recipe even better is that it is so easy to make and uses common ingredients available at your local grocery store (or your pantry). We are not saying it’s the healthiest choice to make with onions but it’s all about balance. Sometimes you just gotta say f*ck it…I’m eating onion rings. And when you do, make it the best gluten-free, vegan onion ring.

The Best Gluten-Free, Vegan Onion Ring Recipe

Ingredients

• 2 -3 sweet medium yellow onions (Vidalia if you can get them)
• 3/4 C Bob’s Red Mill 1 for 1 gluten-free flour
• 1/4 C rice flour
• 1 cup cornstarch
• 1 tsp sea salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 5 long chives minced (optional) or 1 tbs fresh chopped parsley
• 1 c club soda
• Vegetable oil for frying

Directions

  • Peel onions and remove ends.
  • Slice onions into rings.
  • Separate the inner rings of the onion.
Tip: If there is any inner onion skin (it is a very thin layer that kind of peels but sticks to the onion in between the rings), remove it. When you dip the onion in the batter with the inner skin hanging, it will create a tail and make the onion ring look messy.
  • In a large bowl pour your gluten-free flour, rice flour, cornstarch, and seasoning. Mix with a whisk, as this aerates the flour and removes any lumps or clumps.
Tip: If you don’t have rice flour simply use 1 cup of gluten-free flour. The rice flour does give the end result a slightly lighter tempura like texture.
  • Add in the club soda to the dry mix and whisk well.
  • Mix in your minced chives or parsley (optional)
Tip: An easy way to cut chives is to use a pair of clean kitchen scissors.
  • Put a large pan or pot on the stove to fry in.
  • Fill with about 1/2 inch of oil.
  • Heat oil until it is about 350°.
  • Allowing the batter to sit while oil heats is great, as gluten-free batters need time to absorb their liquid. Even sitting for 5-10 minutes makes for a better batter, rather than using it immediately.
  • Once the oil is hot, drop a teaspoon of batter into the pan. Cook until both sides are golden brown. Remove from oil and let cool.
  • Taste the batter and adjust seasoning to your liking.
  • Only drop a few pieces of onion in the batter at a time.
  • Using a fork turn the rings over so they are fully coated. Then lift the coated onion out of the batter and hold over the bowl for a few seconds, to allow additional batter to drip off the onion.
  • Place coated onion rings gently, in the oil.
Tip: Do not over-crowd the pan when frying. Leave room in between the onions in the oil, and don’t let them touch or over lap.
  • Cook until the onion rings are golden on both sides.
  • Place parchment paper on large cookie sheet with sides. If you have a metal rack that fits your pan, you can use the rack in place of the parchment paper.
  • Once an onion ring is cooked, put them on the tray.
  • Do not overlap onion rings until they have had a chance to cool.
  • Try an onion ring. If needed lightly salt them once they are out of the oil.

Once all your onion rings are fried you can put them in the oven at 200° while you make the rest of your meal to keep them warm. Although, it is preferable to serve as soon as possible.

Another tip when making these, is to keep your alternative flours in your fridge once open. By keeping them in the fridge, they will stay fresher longer.

Know that the best gluten-free, vegan onion ring recipe freezes really well. Cool the onion rings completely and store in a ziplock bag. Then place the bag in the freezer. They can last up to a month in the freezer. Remember to label the bag “gluten-free vegan onion rings” and write the date they were made. If you want to keep your freezer organized remember to update your freezer list-learn about keeping your freezer pantry organized here.

These onion rings pair well with a summer BBQ, including burgers, vegan burgers, and even steak (using the best gluten-free steak marinade). Really, this is a year round treat that everyone in your life can enjoy, despite their diet.

Do you love onion rings, and never thought that you could still make them gluten-free and/or vegan? Let us know if you have tried this batter on other foods! As the possibilities are endless!

Enjoy wowing your friends and family, with these delicious onion rings!

Gluten-Free, Vegan Onion Ring Recipe

The Best Gluten-Free, Vegan Onion Ring Recipe

Print Recipe
Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 -3 sweet medium yellow onions (Vidalia if you can get them)
• 3/4 C Bob’s Red Mill 1 for 1 gluten-free flour
• 1/4 C rice flour
• 1 cup cornstarch
• 1 tsp sea salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 5 long chives minced (optional) or 1 tbs fresh chopped parsley
• 1 c club soda
• Vegetable oil for frying

Instructions

  • Peel onions and remove ends.
  • Slice onions into rings.
  • Separate the inner rings of the onion.
  • In a large bowl pour your gluten-free flour, rice flour, cornstarch, and seasoning. Mix with a whisk, as this aerates the flour and removes any lumps or clumps.
  • Add in the club soda to the dry mix and whisk well.
  • Mix in your minced chives or parsley (optional)
  • Put a large pan or pot on the stove to fry in.
  • Fill with about 1/2 inch of oil.
  • Heat oil until it is about 350°.
  • Allowing the batter to sit while oil heats is great, as gluten-free batters need time to absorb their liquid. Even sitting for 5-10 minutes makes for a better batter, rather than using it immediately.
  • Once the oil is hot, drop a teaspoon of batter into the pan. Cook until both sides are golden brown. Remove from oil and let cool.
  • Taste the batter and adjust seasoning to your liking.
  • Only drop a few pieces of onion in the batter at a time.
  • Using a fork turn the rings over so they are fully coated. Then lift the coated onion out of the batter and hold over the bowl for a few seconds, to allow additional batter to drip off the onion.
  • Place coated onion rings gently, in the oil.
  • Cook until the onion rings are golden on both sides.
  • Place parchment paper on large cookie sheet with sides. If you have a metal rack that fits your pan, you can use the rack in place of the parchment paper.
  • Once an onion ring is cooked, put them on the tray.
  • Do not overlap onion rings until they have had a chance to cool.
  • Try an onion ring. If needed lightly salt them once they are out of the oil.
  • Once all your onion rings are fried you can put them in the oven at 200° while you make the rest of your meal to keep them warm. Although, it is preferable to serve as soon as possible.

 

NOTES/TIPS

If there is any inner onion skin (it is a very thin layer that kind of peels but sticks to the onion in between the rings), remove it. When you dip the onion in the batter with the inner skin hanging, it will create a tail and make the onion ring look messy. If you don’t have rice flour simply use 1 cup of gluten-free flour. The rice flour does give the end result a slightly lighter tempura like texture. An easy way to cut chives is to use a pair of clean kitchen scissors. Do not over-crowd the pan when frying. Leave room in between the onions in the oil, and don’t let them touch or over lap. When making these, is to keep your alternative flours in your fridge once open. By keeping them in the fridge, they will stay fresher longer.

Did You Make This Recipe?
How did it come? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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