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Gluten free crispy fried onions are the finishing touch for your green bean casserole or just for snacking.
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Since we can't just pop open those fried onions a can (the gluteny mess they are), we need to make our own, and you are BUSY. You don't have time to mess around getting them wrong.
You need to know how to make gluten free crispy fried onions from a tested recipe that works. Well, not only does this crispy fried onions recipe work, it's easy and fabulously delicious.
We dipped them in a better-than-Thousand-Island-dressing, and they were amazing.
All you do is soak thinly-sliced Spanish or Vidalia onions in buttermilk (it mellows out the onions and helps the batter stick), then drain them and shake them in the perfect gluten free flour mixture, with a bit of sugar.
I made them first without that wee bit of sugar (it's just 1 tablespoon!), and then with it. It's amazing what a little sweetness can do to balance things out.
Once we have these onions, you can make that most traditional Thanksgiving dish, gluten free green bean casserole.
Gluten Free Crispy Fried Onions
Ingredients
- 1 large Spanish or Vidalia onion, peeled, halved and sliced thinly (about 8 ounces)
- 1 ½ cups (12 fluid ounces) buttermilk
- 6 tablespoons (53 g) gum-free gluten free flour blend
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon (12 g) granulated sugar
- Vegetable oil, for frying
Instructions
- In a medium-size bowl, soak the sliced onion in the buttermilk for at least 10 and up to 30 minutes. While the onion is soaking, place the flour blend, salt, pepper and sugar in a large zip-top plastic bag. Seal the bag and shake to blend.
- While the onions are soaking, heat at least 2 inches of oil in a heavy-bottom saucepan until it reaches 350°F.
- Once the onions have finished soaking, remove the onions from the buttermilk and allow them drain fully. Transfer the drained onions to the zip-top bag with the flour blend. Reseal the bag and shake the onions to coat them fully in the flour mixture.
- Remove the onions in batches from the bag of flour, shake off the excess, and place in the 350°F oil. Be sure not to crowd the onions in the frying oil or they will clump and not crispy properly. Fry until very light golden brown (about 3 minutes). Drain on paper towels. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!! I can’t stop eating them. Even my “I HATE ONIONS” teenager loves them! GBC here we come!
I’m making these for green bean casserole and I can’t stop eating them! THANK YOU!
Wow these are absolutely amazing! You didn’t warn me there’d be none left for green bean casserole tomorrow- lol. Next time I will be sure to make at least 2 batches! This is just what I was missing from those restaurant burgers… Thanks again <3
Um, yah, I want the recipe for better-than-thousand-island dressing!
can these be made ahead of time? For green bean casserole? Or will the top ones be all soggy? The plan was to make the day before (onions and green bean mixture) and refrigerate. Then reheat the day of. What do you think? WIll they crisp up again?