gluten-free beer-battered onion rings

My father-in-law had some onion rings the other night, and as soon as I smelled them, I knew I absolutely MUST have them. I no longer consider eating gluten-free a problem, so there is only one problem with battered things: I also can’t eat eggs. Eggs are easy to replace in baking–I use a flax seed / water combo for breads, crusts, pie filling, etc. I’ve used the flax combo once for frying chicken tenders, and it went okay, but the batter didn’t do the best job of clinging to the chicken once it was in the frying pan. Of course, I’ve never been great at frying things, even gluteny things. Green tomatoes, squash, zucchini, okra, yes. Meats, not so much.

I was going to use an egg recipe and use the flax combo, but I didn’t have any bread crumbs, so I found a beer batter recipe that didn’t require eggs or bread crumbs. Very simple, from Then I just adapted it gluten-free.

What you need:

1 cup gluten-free all-purpose flour (I used GF pantry)
1 cup gluten-free beer (or the allrecipes blurb says you can replace this with sparkling water) (I used Redbridge)
2 onions (or 1–I ended up frying 1 onion and freezing half of the batter for later)
salt to taste
pepper to taste
Tony Chachere’s cajun seasoning to taste
your choice of oil for frying (everything tastes better fried in extra-virgin, unrefined coconut oil)

What you do:

Heat the oil in a big frying pan. Slice the onion into rings (I did about 1/2 inch rings). Mix all the dry stuff (flour and seasonings). Add beer and stir until it’s smooth. You might try adding a little extra beer. My problem here is that I couldn’t just dip the onion rings in the batter and then throw them in the oil, because the batter was too thick and almost formed. Maybe I stirred too long? Anyway, I had to basically glob the batter on the rings haphazardly. They didn’t turn out pretty. Anyway, get the batter on, however you’re able to, and fry the onions over medium heat until the onions are soft and the batter is crispy. I usually start with the oil on medium-low to medium heat until whatever I’m frying is soft-ish, and then I turn the heat up to medium to get the batter crispy. I was never really taught how to properly fry anything, because we had a FryDaddy, and I wasn’t allowed to touch it, and we never fried anything in a frying pan other than chicken-fried pork chops, and I only watched. So I’ve just been kind of winging it. So fry your onions until the batter is crispy, then remove the onions and drain on paper towels.

Frank likes fry sauce on his onion rings, so I made him fry sauce using 1 part mayo and 2 parts ketchup. I don’t know if it was any good, because I can’t do mayo right now.

Enjoy. And if you have any tips on frying stuff, please share! These onion rings were ugly but tasted great.

One Response to gluten-free beer-battered onion rings

  1. Hi Sarah K:

    Let the sliced onion rings rest and dry on a paper towel for about 15 minutes.

    While they are resting. Make a pre-batter dredge of plain Corn Starch before dipping the rings in the batter. The Corn Starch will give the batter something to hold onto while frying.