I ran into a friend and fellow gluten-free ATXswapper last night at our food swap and nearly fell over when she offered me a bowl of crispy fried onions. I haven’t had them in years and years since going gluten free. Crunching into these brought me right back to my childhood kitchen waiting for my dad to share a few crunchy bits while preparing the green bean casserole.

Carissa thankfully offered up her recipe with all of us, just in time for holiday casseroles.

Gluten-free onion rings or crispy onions

recipe courtesy of Carissa over at @atexastwist

Ingredients:

Buttermilk, or milk

Yellow onions

2 parts rice flour

1 part cornstarch

salt, to taste

Method:

Thinly slice your onions into strips or rings, whatever your preference. Soak them in buttermilk (or milk) for about an hour. This gives the flour something to stick to. (Ed. note: I haven’t made these yet, but I bet you could also dip the onion strips in a whisked egg for those with dairy allergies.)

Meanwhile, thoroughly mix the rice flour and cornstarch. However much flour you use, the 2 to 1 ratio is key. (For non-glutenfree peeps, AP flour can be subbed for the rice flour but it won’t be as crispy.) I used 1 bag Bob’s Red Mill rice flour and most of a box of cornstarch for 4 large onions.

Heat your frying oil to 350-365. (I use peanut.)

Drain the buttermilk and toss the onions in the flour mixture. Shake off any excess before placing in the hot oil.

Fry in batches for about 3-5 minutes or until golden brown.

Drain on paper towels and lightly salt.

Eat hot OR if you want these for a green bean casserole, stick them in the dehydrator overnight. I have a basic, one temperature one. Rotate the trays once, to promote even drying. You can also dry them in a 150-200 degree oven for about 6 hours. Check to make sure they don’t burn.

They store for at least a few weeks in an airtight container but they usually don’t last that long around our house.

It’s pretty easy and actually much better than the canned onions of our youth.