When I was a kid, I just loved onion rings. I loved the soft warm onion with the crunchy exterior and of course, a nice spicy dipping sauce. Today, I don’t eat onion rings very often, but if I do, they definitely have to be good and making your own at home is what I highly recommend.
Beer can enhance the flavor of almost anything, especially batter and when making onion rings, it gives them a richness that’s different if you use milk or water. I don’t drink much beer, but I choose to eat it instead, and using a beer that’s rich in color like, a Belgium White Ale, adds a slight hint of citrus, along with an earthiness that adds depth of flavor.
Gluten-Free Flour or Rice Flour creates a super light and crispy ring and when you dip them in the Spicy Ketchup, they won’t lose their crunch. These rings make a great appetizer for watching football, baseball playoffs or binge watching Netflix.
1 1/2 cups Gluten-Free flour
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt + more for sprinkling
1/2 teaspoon black pepper
6 ounces beer or sparkling water
2 large white onions
1/2 cup ketchup
2 teaspoons Sriracha
1 1/2 teaspoons maple syrup
1. In a bowl, whisk together flour, onion powder, paprika, salt and pepper. Rough chop six sage leaves and add them to bowl. Pour in 6 ounces of beer and whisk until smooth.
2. Peel and slice onions across into 1/2 inch rings. Separate onion rings.
3. Heat oil in a saucepan, over medium heat, until 360 degrees. Add onion rings to batter, about 3-4 at a time. Place in oil and cook for about 2 minutes per side. Remove onion rings and place on a paper towel lined plate, sprinkle with salt. Continue cooking onion rings in batches until complete. Keep rings warm in a low heated oven.
4. To make dipping sauce, in a small bowl stir together ketchup, sriracha and maple syrup. Set aside until all rings are cooked. Serve immediately, while still warm. Enjoy!