These easy onion rings don’t require any time consuming dipping for the batter. If you like crunchy onion rings where the onion doesn’t slip out, these are for you. Using rice flour instead of wheat flour makes for extra crunchy onion rings, and gets rid of the starchy flour taste. As a bonus – they are gluten free!
- 1 sweet onion
- 1 – 2c rice flour
- 1/2 c buttermilk or 2% milk
- oil for frying
- Preheat fryer
- Carefully slice onion into thin rings – a bit thinner in width than a wooden pencil
- Separate slices into rings and place in a gallon sized plastic bag or a large covered mixing bowl with 1/4 c flour and shake.
- Add 1/4 c of the buttermilk to the bag and shake again
- Add remaining flour, and shake. The onions should be well coated and slightly dry. If necessary add more – the moisture content of an onion, or a larger onion can make a difference.
- Add a small portion of the rings to the fryer, taking care not to over crowd it. Stir gently once to separate the rings and fry until golden brown.
- Remove rings to paper towels to drain and repeat process for remaining rings.
- Onion size can impact the amount of flour and buttermilk necessary to properly coat the onion rings. Please refer to the picture below to help guide you. Below is what your onion rings will look like when they are ready to fry.
- A mandolin will make slicing much easier.
- Milk can be used as a substitute for buttermilk.