It’s that time of year when we put on our stretchy pants, watch sporty things (or copious amounts of Netflix), and eat all the comfort food.
Care to join?
Anytime we go out to eat I’m tempted by the appetizer menu.
However, I always end up passing because 1) there aren’t many veg/gluten free options and 2) portion sizes are typically mammoth so there’s no way I’ll be able to finish my entrée with a stack of onion rings already down the chute.
But – but – there is a time and a place for comfort food. And that time is now. When my favorite fall shows return, the weather gets chilly, and I get a serious case of introversion.
These rings are simple to make, requiring just 9 ingredients and 30 minutes to make!
Simply slice onions into rings and dredge in a mixture of brown rice, cornmeal, salt, pepper, paprika and cayenne pepper. It’s as easy as that!
To cook, I went for pan frying, because I never met a baked onion ring I liked. In fact, I tested a baked version of this recipe and it was a total no go. Burnt on the outside, stringy on the inside, and the coating fell off (saddest day).
I hope you all LOVE these rings! They’re:
Savory on the outside
Sweet on the inside
& Kind of amazing
These would make the perfect snack or appetizer for a day spent watching sporting events or Netflix re-runs, especially when paired with my Whiskey BBQ Ketchup or Vegan Chipotle Aioli (pictured above)!
Dranks! Pair with my 5-Ingredient Ginger Beer Margarita for the ultimate winning combination.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!
- 1 cup (160 g) brown rice flour
- 1/4 cup (40 g) cornmeal
- 1/4 cup (28 g) cornstarch
- 1/2 tsp each sea salt + black pepper, plus more to taste
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 cup (240 ml) unsweetened plain almond or rice milk
- 2 medium yellow onions, sliced into 1/2-inch rings
- Avocado, grapeseed or canola oil for pan-frying
- Preheat oven to 200 degrees F (93 C) and line two baking sheets with parchment paper. Place one in the oven (where you'll place cooked onion rings) and one on the counter (where you'll place dipped onion rings). Also set out a plate layered with a few paper towels.
- In a large shallow bowl, mix together brown rice flour, cornmeal, cornstarch, salt, pepper, paprika, and cayenne pepper. Also add dairy-free milk to a separate small mixing bowl and set aside.
- One at a time, dip the onion rings in the dry ingredients first, then the dairy-free milk, then back in the dry ingredients until well coated. Place on the parchment-lined baking sheet on the counter and repeat until all rings are dipped. Overlapping them a little is fine.
- Heat a large cast iron or metal skillet over medium high heat and add enough oil to form a scant 1/2-inch layer. Heat for 3-5 minutes, or until a little flour sprinkled in bubbles and browns. At that point, add only as many onion rings will fit comfortably in the pan.
- Fry on both sides for 1-2 minutes, turning down heat if browning too quickly. Flip with a fork and handle carefully as the coating can be fragile at this point.
- Transfer cooked onion rings to the paper-towel lined plate to blot off extra oil, then onto the parchment-lined baking sheet in the oven to keep warm. Continue until all onion rings are cooked.
- Serve immediately with dip of choice - Whiskey BBQ Ketchup or Vegan Chipotle Aioli. Best when fresh.
*Nutrition information is a rough estimate for 1 of 10 servings (~7-9 onion rings), calculated with 1/2 cup avocado oil and no sides or dipping sauces.