cookmarked logo      
from Jen's cookbook

Crispy chickpea onion rings

gluten free



  • 4-6 cups vegetable oil for frying
  • 1 cup chickpea flour
  • 1 1/4 tsp garlic salt
  • 3/4 tsp smoked paprika
  • 1/4 tsp freshly ground pepper
  • 3/4 cup plus 2 tbsp sparkling water
  • 1 very large red onion, preferably sweet, sliced
  • Preparation:
    1. Put enough oil to submerge onion rings, about 3 to 4 inches, in a large deep pot and heat to 365 F
    2. In a large bowl, whisk together flour, salt, paprika, and pepper. Slowly add sparkling water, whisking until just smooth. Let the batter sit for 15 minutes. If it's too thick, add another drop of water. The batter should be the consistency of pancake batter.
    3. Dredge the onion slices in the batter until evenly coated. Check the temperature of the oil.
    4. Working in batches, use tongs to place onions one by one n the hot oil. Do not crowd or overlap. Fry until golden brown, turning once or twice as needed, about 1 to 2 minutes on each side. Remove from oil and drain on paper towel. Continue with the remaining onion slices, carefully monitoring the oil temperature between batches. Add more oil as necessary.
    5. Season with additional garlic salt and serve hot.

      copy recipe

    modified: 2012.03.04 | created: 2012.03.04

    cookmarked logo