Make crispy gluten-free beer battered onion rings with sweet onions, an airy lager batter, and a crunchy breadcrumb coating.
Few appetizers are as irresistible as hot, crispy onion rings fresh from the fryer. These Crispy Gluten-Free Beer Battered Onion Rings feature sweet, tender onions surrounded by a light beer batter and crunchy gluten-free breadcrumb coating.
Perfect for backyard barbecues, game-day gatherings, family dinners, or homemade snacks, these golden onion rings pair beautifully with burgers, sandwiches, grilled meats, and your favorite dipping sauces. The gluten-free lager creates an airy batter, while the breadcrumb coating adds a satisfying crunch.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
For the Onions
2 to 3 large sweet onions
For the Individual-Flour Mixture
¼ cup white rice flour
⅛ cup brown rice flour
1½ tablespoons tapioca starch
¼ cup plus
½ tablespoon potato starch
Or Use a Gluten-Free Flour Blend
1 cup gluten-free all-purpose flour
For the Seasoning and Beer Batter
1 tablespoon seasoned salt
¾ teaspoon baking soda
½ teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 cup gluten-free lager beer
For the Breadcrumb Coating and Frying
2 cups gluten-free breadcrumbs
Vegetable oil, for frying
Step 1: Prepare the Onions
Trim the stem and root ends from the onions and remove the outer skins. Slice the onions into rings approximately ¼ to ½ inch thick. Carefully separate the slices into individual rings and arrange them on a tray or plate.
Step 2: Prepare the Flour Mixture
In a shallow bowl, combine the white rice flour, brown rice flour, tapioca starch, potato starch, seasoned salt, baking soda, and black pepper. Whisk until evenly blended.
If using the gluten-free all-purpose flour option, combine the flour blend with the seasoned salt, baking soda, and black pepper instead.
Step 3: Prepare the Beer Batter and Breadcrumbs
In a second shallow bowl, whisk the lightly beaten egg and gluten-free lager beer until smooth.
Place the gluten-free breadcrumbs in a third shallow bowl. Arrange all three bowls in order to create an easy coating station.
Step 4: Coat the Onion Rings
Working with one onion ring at a time, dredge the ring in the flour mixture, coating every surface. Gently shake off the excess flour.
Dip the floured onion ring into the beer mixture and turn it until completely coated.
Allow the excess batter to drip back into the bowl.
Transfer the onion ring to the breadcrumbs. Gently press the breadcrumbs onto all sides to help them adhere. Place the coated ring on a baking sheet or large platter and repeat with the remaining onion rings.
Step 5: Rest the Coated Onion Rings
Allow the coated onion rings to rest for 10 minutes before frying. This brief rest helps the coating adhere more securely during cooking.
Step 6: Heat the Oil
Pour 2 to 3 inches of vegetable oil into a heavy-bottomed Dutch oven, deep fryer, or large skillet. Heat the oil to 375°F.
Use a kitchen thermometer to monitor the temperature. Oil that is too cool can produce greasy onion rings, while oil that is too hot may burn the coating before the onions become tender.
Step 7: Fry the Onion Rings
Carefully lower a few onion rings into the hot oil without overcrowding the pan. Fry for 2 to 3 minutes per side, or until deep golden brown and crispy.
Use a slotted spoon or spider strainer to transfer the fried onion rings to a wire rack or paper towel-lined tray.
Allow the oil to return to 375°F between batches, then continue frying the remaining onion rings.
Step 8: Serve
Serve the onion rings immediately while hot and crispy. Pair them with ranch dressing, barbecue sauce, honey mustard, spicy aioli, garlic aioli, or another gluten-free dipping sauce.
Sweet onions such as Vidalia, Walla Walla, or Maui onions work especially well because their natural sweetness complements the savory coating.
For a strictly gluten-free recipe, use beer specifically labeled or certified gluten-free. Gluten-removed beer may not be suitable for everyone with celiac disease or gluten sensitivity.
Check the seasoned salt, flour blend, breadcrumbs, dipping sauces, and other packaged ingredients for appropriate gluten-free labeling. Prevent cross-contact by using clean equipment and fresh oil that has not been used to fry gluten-containing foods.
Maintain an oil temperature of approximately 375°F and avoid overcrowding the pan for the crispiest results.
For additional flavor, add garlic powder, onion powder, paprika, or cayenne pepper to the flour mixture.
Store leftover onion rings in an airtight container in the refrigerator for up to 3 days.
Reheat them in a 400°F oven or air fryer until hot and crispy. Avoid microwaving because it can soften the coating.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
