The garbanzo bean flour in this recipe, combined with seltzer water, makes the perfect batter for anything you’ve wanted to fry, including Fried Zucchini Sticks, and Onion Rings. Serve these homemade Onion Rings with Chipotle Mayonnaise and you won’t miss the chain-restaurant version any longer.
- Yield: 4 Servings
- about ½ cup (60 grams) garbanzo bean flour
- 1 tablespoon corn starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Flaxseed Egg
- ⅓ cup (80 ml) seltzer water
- 1 large onion
- 8 to 10 cups (1920 to 2400 ml) sunflower oil (or high-heat oil of choice)
To mix the Batter
- Combine the flour, starch, baking powder, salt, and pepper in a medium bowl.
- In a separate bowl, whisk together the flaxseed egg and seltzer. Whisk in the dry ingredients until well blended. The batter should be the consistency of pancake batter. To make the Onion Rings
- If you have one, use a deep fryer to make the onion rings, following the instructions for your fryer.
- Otherwise, use a medium non-reactive pan with high sides. Fill the pan with 2 to 2½ inches (5 to 6.5 cm) of oil. The pan should not be filled more than halfway.
- Heat the oil on high. Try to maintain an oil temperature between 350°F and 380°F (180°C to 190°C). Watch carefully as you do this, and keep the kids away from the stove as hot oil can splatter and burn.
- Slice the whole onion to form ½-inch (13 mm) wide slices. Separate the layers to form rings.
- Working in small batches, add 5 to 6 rings to the prepared batter, to coat them completely.
- Add the coated rings to the hot oil using a heat-resistant slotted spoon. After about 2 minutes, use heat-resistant tongs to turn the onion rings over.
- Cook for 1 to 2 minutes longer on the other side. Remove the onion rings from the oil and transfer them to a plate or a rack covered with a paper towel.
- Continue frying in small batches until all of the onion rings are fried. If saving the oil for reuse.