Until we learned how to do more cooking at home, I sorely missed all sorts of fried and breaded foods when I had to go gluten-free. Of course, that meant learning to make a few new things. In this case, lovely zesty gluten-free onion rings. And I have also mastered the art of making a breading that doesn’t need egg.
- 1 cup rice flour
- 1/4 cup cornmeal
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (smoky if you have it)
- 1/4 tsp cayenne (optional)
- 1 cup plain, unsweetened non-dairy vegan milk
- 2 medium sized onions
- Oil for frying
In a mixing bowl, combine the rice flour, cornmeal, cornstarch and spices. Pour your milk out in another small bowl. Peel off the outer skin and slice up your onions into 1/2 inch slices. Separate out the layers to make up a pile of rings.
First dip a ring into the spice mix, then into the bowl of milk. Then dip back into the coating mixture again. Do this for the whole batch. To keep the mess down, use one hand to handle the dry dipping and the other for the wet. Less stickiness on the fingers.
Heat up about a 1/2 inch of oil in a large pan or skillet. Flour should start to sizzle when you drop a little in the oil. Set in as many rings as will fit in the oil without too much piling or overlapping. Fry for a few minutes on each side, or until crispy and browned. Use a strainer or fork to remove them as they finish, to a plate with paper towels to absorb the extra oil. Add more rings and keep cooking until they are all finished.
If you find that the first rings are cold by the time the last ones are fried up, you can keep them warm in a low oven while you’re working. In any case, serve them up as soon as they’re done, on their own or with a favorite vegan dipping sauce.