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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups canola oil |
4.4 ounces gluten-free all-purpose flour (about 1 cup; such as bob's red mill) |
5 ounces white rice flour (about 1 cup; such as bob's red mill) |
1 tablespoon chili powder |
1 teaspoon baking soda |
1 1/4 cups club soda, chilled |
1 medium onion, cut into 1/2-inch-thick slices and separated into rings (8 ounces) |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
1/2 cup ketchup (optional) |
Directions:
1. Preheat oven to 200°.
2. Clip a candy thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385°.
3. While oil heats, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, chili powder, and baking soda in a medium bowl. Gradually add club soda, stirring with a whisk until smooth.
4. Dip onion rings, 1 at a time, in batter, coating completely. Add to hot oil. (Do not crowd pan.) Fry 1 minute on each side or until golden, maintaining temperature of oil at 375°. Drain onion rings on a paper towel–lined jelly-roll pan. Place pan in oven and keep warm at 200° until ready to serve. Combine salt, garlic powder, and black pepper. Sprinkle onion rings evenly with salt mixture just before serving. Serve with ketchup, if desired.
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