BATTER
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1 cup of unbleached all purpose flour or tapioca flour
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1 tsp of garlic salt
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1 tsp of onion powder
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1 tsp of paprika
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1 cup of water
ONION RINGS
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2 and 1/2-3 cups of vegetable oil
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1 white onion (sliced)
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salt
Serves: 2-3
Prep Time: 5min
Cook Time: 20min
VEGAN
GLUTEN
FREE
Combine batter ingredients in a large bowl and mix with a fork until there are no lumps. Set aside.
Heat oil in a large dutch oven over medium high heat. You want your oil to be shimmering and hot when holding your hand above the oil, but not smoking.
Slice off the root end of the onion and discard, peel onion and slice thick layers separating to make rings. Add to batter and lightly toss to coat evenly. Prepare paper towel lined plate for later.
When oil is hot enough (Test by adding a dollop of batter; it should rapidly begin bubbling, but if it gets dark in colour right away your oil is too hot) add the battered rings, 1-3 at a time depending on the size. They will stick if they touch, so be sure that they don't.
Fry for around 1 minute each side, until golden brown and crispy. Drain on the paper towel lined plate and salt immediately while still hot. Repeat until all onion rings are finished. Serve right away.
