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Gluten-Free Onion Rings with Pumpkin Sage Aioli

Gluten-free onion rings are SO easy to make at home and taste incredible when paired with homemade pumpkin sage aioli for dipping.

  • Total Time: 50 mins
  • Yield: 4-6 1x

Ingredients

Units Scale
  • For onion rings:
  • 2 quarts oil, for frying
  • 2 cup Pamela’s Baking and Pancake Mix
  • 3/4 to 1 cup hard apple cider or water (start with less)
  • 2 eggs, lightly beaten
  • 2–3 large sweet onions, cut into 1/2-inch slices
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black or white pepper
  • For aioli:
  • 1 large whole egg, at room temperature
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove
  • 1/4 to 1/2 teaspoon salt (to taste)
  • 1/2 cup flavorless oil, such as avocado or grapeseed oil
  • 1/2 cup extra virgin olive oil
  • 4 tablespoons pure pumpkin puree
  • 1 tablespoon dried crumbled sage
  • Pinch ground nutmeg

Instructions

  1. For onion rings – Pour oil into a heavy-duty pan with tall sides and begin preheating oil to 350° to 375°F. (Clip a candy thermometer to the side of the pan.)
  2. Whisk the spices into the baking mix. Add the hard cider (or water) and eggs. Whisk until smooth. If the batter seems too thick, add a little more cider or water. It should not be thick enough to cling to the onion rings, but not too thick.
  3. Lay brown paper or paper towels on a cooling rack set inside a rimmed baking sheet.
  4. Separate the onion slices into individual rings. Place 5-6 onion rings into the batter. Use a fork to submerge them in the batter. Remove from the batter, letting any excess drip back down into the bowl. Carefully lower the battered rings into the hot oil. Let cook for 30-60 seconds, or until golden brown, then turn each one over and let cook on the other side until golden. Transfer to the baking rack to drain. Repeat with remaining onion rings. (I don’t fry the very small inner rings, I save them for another use.) Keep warm between batches. If they get too cool, place in a 250°F oven to keep warm. Serve warm with aioli.
  5. For aioli – In a blender or food processor, place whole egg, apple cider vinegar, mustard, garlic, and a little salt. Pulse until well-combined. With the motor running, pour the oils through the feed hole in a slow drizzle. The mayonnaise will start to thicken and you’ll hear the sound change. That’s when you’ll know it’s time to turn off the blender or food processor.
  6. Transfer to a bowl and whisk in the pumpkin puree, sage, and nutmeg. Taste and add more salt, if needed. Cover and chill until ready to serve. Makes about 1 cup.

Notes

Note: This recipe contains raw egg. Caution should be used when consuming raw eggs, particularly when serving to children, the elderly, pregnant women and those with weakened immune systems. I’ve never gotten sick from raw eggs, but I know people who have. Make sure to use very fresh eggs and wash the outside of the egg before cracking it.

  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: appetizer, snack, side dish