+GF +QP +SF
This is a favorite at our place when we need some junk food, because they’re gluten-free, have plenty of batter (there’s nothing I hate more than a barely coated onion ring!) and are deeeeelicious. The batter is slightly sweet and nutty with a hint of smoky flavor, which tastes great with a little sriracha mayo or even old school catsup, and even better with a beer. They’re a great app for sharing at parties and Sunday sports games, but equally great all by yourself with a chick flick. No judgment here! I think you’re gonna love them, so let’s eat. —AS
SERVES 4
3–6 cups (710–1420 ml) vegetable or coconut oil for frying (or as needed)
1 very large red onion, sliced into rings
1 cup (130 g) chickpea (garbanzo bean) flour
1¼ tsp (3.5 g) garlic salt
½ tsp smoked paprika
¼ tsp ground pepper
¾ cup (180 ml) water
In a large deep pot or Dutch oven, pour in enough oil to completely submerge the onion rings, about 2 to 4 inches (5 to 10 cm). Heat the oil over medium-high heat to 365°F (185°C) or test the oil’s readiness by dropping an onion ring and seeing how it looks. If it immediately bubbles and begins to fry and turn golden brown, you’re good! If not, wait a few minutes and try again. If it burns, turn down the heat and wait for it to cool before trying again.
In a large mixing bowl, whisk together the chickpea flour, garlic salt, paprika, pepper and water. Set it aside to thicken. (It should be about as thick as pancake batter.)
Using a fork or tongs, dredge the onion slices until evenly coated in the batter. Let the excess batter drip off, but leave enough so that the onion ring is well coated. Drop it into the heated oil and let it fry about 1 to 2 minutes on each side, until golden brown and crispy. Remove the cooked rings from the oil and let them cool on a paper towel–lined plate to absorb any excess oil. Continue to cook the rings until finished, adding oil to the pan as needed to keep the depth. Be sure to bring the oil back up to temperature after adding extra oil and before adding new rings.