I am a french fry type of person, specifically homemade, chunky oven baked ones. Chances are when I eat potatoes they are in this form usually served alongside plain mayonnaise or truffle mayonnaise when I remember to buy it. I think that french fries can go with so many things but for some reason I was craving onion rings this week.
I can’t remember the last time I had onion rings, at least a few years so I must have picked up on the idea through subliminal messaging. I love onions, but only when cooked and hate having to chopped them up as I will be left with painful onion tears and dry red eyes. However sometime you have to suck it up so I decided to curb my craving and make some for myself.
Baking the onion rings is a much healthier alternative to deep frying as you can cut out almost all oil, I barely brushed the parchment paper with some coconut oil and dabbed at the tops of each onion ring with a bit more just to make sure they crisp up nicely.
I forgot I ran out of coconut oil spray so had to do it with a paper towel but it would be easier if you have a spray bottle for oil. You have to keep an eye on them as they bake because they can easily burn, particularly any thinner or smaller ones.
I recommend using sweeter onions such as vidalia but yellow onions also work well. I used yellow ones this time and as they were a but sharper (had to leave the kitchen and cry for a few minutes) I soaked them in room temperature water for 5 minutes before getting on with the battering. This helps to pull out any bitterness that may be in the onions.
This recipe makes enough onion rings for two people, however I had plenty of batter left over so thinking of making fish tacos or battered pickles later this week.
- 1 Large onion
- ½ Cup gluten free flour ( I used Bobs Red Mill gluten free all purpose flour)
- ½ Cup cornmeal
- 2 Tbsp tapioca or potato starch
- ½ Cup non-dairy milk (a mild tasting milk like rice milk is best)
- 1 Tsp garlic powder
- 1 Tsp paprika
- ½ Tsp salt
- ½ Tsp pepper
- Coconut oil
- Preheat oven to 450 degrees. Line a baking tray with parchment paper and oil lightly.
- Cut onions into ½ inch rings. I used a mandolin to do this.
- Soak rings in water for 5 minutes (optional)
- Add tapioca starch to milk in medium sized bowl and mix to combine. The starch will start to settle at the bottom so you will have to mix it up periodically.
- Add all dry ingredients to a medium sized shallow dish and mix together.
- With one hand drop a few rings of onion into milk. With same hand pick up one and drop into dry mix.
- With opposite hand coat the wet ring in the dry ingredients then gently shake off any excess before placing on baking sheet. Don't cross hand over into the other dish as you will get a gunky, and sticky mess and rings will not get coated well enough.
- Once baking sheet is full, spray with oil and bake for 8 minutes. Remove from oven and flip each ring over before cooking a further 2 minutes.
- The onion I used took two bakes to make all the rings.
- Once baked remove from oven and let cool before serving.
- Serve with your favourite condiment, I chose siracha mayonnaise.
- I do not recommend storing these but if you need to, keep them in an airtight container in a dark place and warm them up in the oven for 1-2 minutes before serving.