The other day I impulsively got onion rings at a restaurant. I’m not a huge onion ring enthusiast so my impulsive order was very uncharacteristic.
I mean… mayyybe once in college I got a bloomin’ onion at Outback with some friends. But generally speaking, it’s not one of my go to eats.
And yet there I was with my onion ring order THRILLED. And, if I’m being honest, I questioned why this wasn’t a staple in my life. Onion rings are amazing. Why did no one tell me?
This vegan and gluten free onion rings recipe is so easy to make… maybe too easy.
It’s battered with an oat flour mixture combined with some spices to make a bomb batter to bathe those onion babies in.
Ingredients for gluten free onion rings:
Onion. The star of the show! I use yellow onions. I haven’t tried this recipe with red onions, but you can definitely give it a shot!
Oat milk. You can use you milk you like! Regular dairy milk or almond milk works here too!
Oat flour. I’ve been loving oat flour lately, but you can definitely try another flour here. Cashew flour is a great option if you’re looking for a nut flour. I’ve tied this recipe with almond flour and the breading doesn’t work as well as the others.
Spices. We’re using garlic powder, smoked paprika, and salt.
Sunflower oil. For frying it up! You can use another mellow flavored frying oil.
How to make vegan & gluten free onion rings:
Slice. Slice your onion into 1/4″ rings and gently separate the layers from one another.
Make the batter. Whisk together the ingredients in a shallow bowl and set aside.
Heat the oil. You want the oil to come up 1/4 – 1/2 inch deep in the pan. Turn the heat to medium-high and heat until the oil is hot.
Batter the rings. Coat the onion rings in the better, flipping them to cover both sides.
Fry. Place the onion rings into the hot oil and cook until golden brown, about 3 minutes, flipping halfway through.
I’m not sure if this is a “first pancake” kind of situation but for some reason my first batch is always the worst. So, I usually do one solo onion ring as a sacrifice for my first batch and then do 5 – 7 rings in the following batches.
Remove. Use a fork to gently remove the onions and place onto a plate lined with a paper towel.
Sprinkle with remaining salt as soon as it comes out of the oil and cooling on the plate.
Can I store leftover onion rings?
I mean, you can but onion rings are best day of! Store leftovers in the fridge in an airtight container for about three days. Reheat in the oven and enjoy!
More easy appetizers to try:
- Jicama Fries
- Everything Bagel Sweet Potato Fries + Chipotle Ketchup
- Coconut Crusted Avocado Fries
- Coconut Crusted Green Beans + Cashew Dip
- Air Fryer Zucchini Chips
- Parmesan Crusted Zucchini Fries
- Slice your onion into 1/4″ rings and gently separate the layers from one another.
- Whisk together the milk, flour, garlic powder, paprika and 1/2 teaspoon salt in a shallow bowl.
- Allow to sit for a couple minutes.
- Meanwhile, pour the oil into a pan until it’s about 1/4 – 1/2 inch deep. Turn the heat to medium-high heat until the oil is hot.
- Coat the onion rings in the breading mixture, flipping them to cover both sides.
- Place the onion rings into the hot oil and cook until golden brown, about 3 minutes, flipping halfway through.
- Use a fork to gently remove the onions and place onto a plate lined with a paper towel.
- I’m not sure if this is a “first pancake” kind of situation but for some reason my first batch is always the worst. So, I usually do one solo sacrifice onion ring for my first batch and then do 5 – 7 rings in the following batches.
- Sprinkle with remaining salt as soon as it comes out of the oil and cooling on the plate.
- Serve with ketchup or ranch and enjoy!
- Serving Size: 1/4 of the onions rings
- Calories: 77
- Sugar: 6.1g
- Sodium: 609mg
- Fat: 1.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 2.1g
- Protein: 2.5g
- Cholesterol: 0mg