Mrs. Hewitt’s Gluten-free Onion Rings

This recipe for favorite fair foods uses our Mrs. Hewitt’s Pancake and Waffle Mix with a savory spin. These onion rings are gluten-free, full of flavor, and surprisingly easy. Just make sure to follow the directions about how to batter and fry. I didn’t dredge my first batch and all the batter came off when I put them in the oil ?
  • 1 1/2 cups Mrs. Hewitt’s Pancake Mix (plus extra for dredging)
  • 2-3 large sweet onions
  • 2 tablespoons oil
  • 1 1/2 cups milk
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon paprika (optional)
  • Favorite salt/seasoning salt for topping
  • 2 liter bottle of oil for frying
  1. Pour oil into a heavy bottomed pan or Dutch oven. Make batter while oil heats to 350-360 degrees F.
  2. In a mixing bowl, whisk together milk, egg, and oil.
  3. Add Mrs. Hewitt’s Pancake & Waffle Mix, salt, garlic powder and paprika (if using). Mix well.
  4. Let the batter sit for 5-7 minutes. Check your oil temperature, and prep onions while you wait.
  5. Slice onion into 1/2 inch thick slices, separate into rings, and thoroughly dry with a paper towel.
  6. Fill a bowl or deep plate with about a 1/2 cup of dry Mrs. Hewitt’s Pancake Mix for dredging (coating) onion rings.
  7. When oil reaches temperature, dredge onion rings in the dry mix. You want a thin coat over the whole ring. I rolled the rings in the mix, and/or tossed some on top. Lightly tap off excess. (See stories)
  8. Drop into your batter and flip with a fork to coat.
  9. Gently lift out of batter with a fork, let excess drip off, and lower into hot oil. Ring will sink to the bottom, but will pop back up.
  10. Turn onion rings with tongs when bottom is lightly browned. Continue cooking until both sides are golden brown and remove to a paper towel covered plate to drain excess oil.
  11. Sprinkle lightly with your favorite salt as soon as they’re removed from oil so that the salt will stick.
  12. Repeat as necessary.
  13. Eat them while they’re hot!