Yup, this feels like about the right amount of torture! We (we being Pete and I as well as a bunch of friends and some of you guys!) are in the midst of our 12th day on Whole30 and I would give almost anything to be floating on a bed of these crispy Beer Battered Onion Rings.

Beer Battered Onion Rings with Jalapeno ketchup- Vegan and Gluten Free from HeatherChristo.com

While I have a whole arsenal of new Whole30/Paleo recipes for you, I had to sneak in a Friday special for you folks who could care less about my insane month long diet! (Like my kids for example.)

I made these right before we started our first day (not surprising I’m sure!) Coco had been craving them endlessly after we saw people eating them at the pool in Mexico. I promised her that I would make them for her when we got home, and I do not like to go back on my promises! So we fired up a big pot of oil and got work. I might have been thinking about enjoying a big batch as well…

Beer Battered Onion Rings with Jalapeno ketchup- Vegan and Gluten Free from HeatherChristo.com

Our trip to Mexico also inspired the spicy Jalapeno Ketchup too, which is the perfect sweet and spicy dip for these perfect crispy rings!

And for those of you who are on team Whole30- don’t be mad at me!! I will share a bunch of healthy new recipes next week (starting on Sunday) and they will be worth the wait! XOXO

Beer Battered Onion Rings with Jalapeno Ketchup- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 ½ cups rice flour
  • 2 teaspoons onion powder
  • ¼ teaspoon cayenne powder
  • 2 teaspoons kosher salt
  • 12 ounces of cold gluten free beer
  • 2 large yellow onion, cut into thick rings
  • kosher salt
  • Jalapeno Ketchup
  • ½ cup ketchup
  • 1 jalapeno with the stem cut off
Instructions
  1. Set a deep, heavy pot filled half way with vegetable oil over medium-high heat. Fit the pot with a thermometer and carefully watch the oil as it comes up to 375 degrees.
  2. While the oil is heating, make the batter. In a large bowl start with 1 cup rice flour, then add the onion powder, cayenne and kosher salt. Whisk in the beer and then add the remaining ½ cup of rice flour a little at a time until you have a smooth batter that is thick enough to coat the onions, but still has some give to it (just not too runny.) I always think it’s like a medium pancake batter.
  3. When the oil is hot gently place the jalapeno in the oil and let it fry until golden brown on the outside and tender, about 2 minutes. Add the jalapeno to a mini food processor or blender with the ketchup and puree until pretty smooth. Transfer to a small bowl.
  4. Dip the onion rounds in the batter, making sure you have a thick coating on the onions. Gently place each battered onion ring into the hot oil, adding 5-7 rounds at a time so you don’t overcrowd the pot.
  5. You will have to watch the heat carefully, adjusting as needed. I don’t like to let my oil get below 350 degrees or above 375 degrees. That is why we don’t overcrowd the pot with onion rings all in one go, and why it is good to stir the oil with a slotted spoon while the rings are frying. When the onion rings are finished, pull them out with a slotted spoon (I use a Chinese Spider) and transfer to a sheet pan lined with paper towels. Immediately sprinkle with kosher salt.
  6. Then continue frying in batches until all of the rings are cooked. Serve hot with the Jalapeno Ketchup for dipping.

 

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Categorized: Appetizers, Recipe Index, Vegan
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Yup, this feels like about the right amount of torture! We (we being Pete and I as well as a bunch of friends and some of you guys!) are in the midst of our 12th day on Whole30 and I would give almost anything to be floating on a bed of these crispy Beer Battered Onion Rings.

Beer Battered Onion Rings with Jalapeno ketchup- Vegan and Gluten Free from HeatherChristo.com

While I have a whole arsenal of new Whole30/Paleo recipes for you, I had to sneak in a Friday special for you folks who could care less about my insane month long diet! (Like my kids for example.)

I made these right before we started our first day (not surprising I’m sure!) Coco had been craving them endlessly after we saw people eating them at the pool in Mexico. I promised her that I would make them for her when we got home, and I do not like to go back on my promises! So we fired up a big pot of oil and got work. I might have been thinking about enjoying a big batch as well…

Beer Battered Onion Rings with Jalapeno ketchup- Vegan and Gluten Free from HeatherChristo.com

Our trip to Mexico also inspired the spicy Jalapeno Ketchup too, which is the perfect sweet and spicy dip for these perfect crispy rings!

And for those of you who are on team Whole30- don’t be mad at me!! I will share a bunch of healthy new recipes next week (starting on Sunday) and they will be worth the wait! XOXO

Beer Battered Onion Rings with Jalapeno Ketchup- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 ½ cups rice flour
  • 2 teaspoons onion powder
  • ¼ teaspoon cayenne powder
  • 2 teaspoons kosher salt
  • 12 ounces of cold gluten free beer
  • 2 large yellow onion, cut into thick rings
  • kosher salt
  • Jalapeno Ketchup
  • ½ cup ketchup
  • 1 jalapeno with the stem cut off
Instructions
  1. Set a deep, heavy pot filled half way with vegetable oil over medium-high heat. Fit the pot with a thermometer and carefully watch the oil as it comes up to 375 degrees.
  2. While the oil is heating, make the batter. In a large bowl start with 1 cup rice flour, then add the onion powder, cayenne and kosher salt. Whisk in the beer and then add the remaining ½ cup of rice flour a little at a time until you have a smooth batter that is thick enough to coat the onions, but still has some give to it (just not too runny.) I always think it’s like a medium pancake batter.
  3. When the oil is hot gently place the jalapeno in the oil and let it fry until golden brown on the outside and tender, about 2 minutes. Add the jalapeno to a mini food processor or blender with the ketchup and puree until pretty smooth. Transfer to a small bowl.
  4. Dip the onion rounds in the batter, making sure you have a thick coating on the onions. Gently place each battered onion ring into the hot oil, adding 5-7 rounds at a time so you don’t overcrowd the pot.
  5. You will have to watch the heat carefully, adjusting as needed. I don’t like to let my oil get below 350 degrees or above 375 degrees. That is why we don’t overcrowd the pot with onion rings all in one go, and why it is good to stir the oil with a slotted spoon while the rings are frying. When the onion rings are finished, pull them out with a slotted spoon (I use a Chinese Spider) and transfer to a sheet pan lined with paper towels. Immediately sprinkle with kosher salt.
  6. Then continue frying in batches until all of the rings are cooked. Serve hot with the Jalapeno Ketchup for dipping.

 

Recipe by Heather Christo (http://heatherchristo.com)