Introduction

Crispy, golden, and unbelievably flavorful—these Eggless Onion Rings are a total game-changer. We had to get creative with this one because my son is allergic to regular flour, eggs, most store-bought breadcrumbs, and standard deep frying oils. That ruled out nearly every classic onion ring recipe. So we got to work in the kitchen, testing combinations that would give us the crunch and flavor we were craving—without triggering any allergies. This version, made with rice flour, seasoned breadcrumbs, and olive oil, turned out to be a total hit. It’s now our go-to for turkey burger nights, snacks, and that extra little treat we can all make together.

Recipe Overview

These Eggless Onion Rings are made with a simple rice flour batter that crisps up beautifully in hot olive oil. The rings are seasoned with garlic and onion powder, then coated in breadcrumbs for that satisfying crunch. Best of all, they’re egg-free and can be made vegan depending on the breadcrumbs used.

• Prep Time: 10 minutes
• Cook Time: 20-30 minutes
• Total Time: 30-45 minutes
• Yield: Serves 2–4
• Dietary Info: Egg-free, vegan-adaptable

Ingredients Breakdown

• 1 large sweet onion (sliced)
• 2 cups rice flour (divided)
• 1 cup seasoned ^breadcrumbs (fine/ground)
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• ⅓ cup water (plus more as needed)
• 1 cup olive oil (for frying)

* My son discovered a bread brand that’s completely egg-free—and we absolutely loved it. Now we use it to make our own homemade breadcrumbs. We simply toast the slices in the oven until golden and crisp, then grind them up in the food processor. It’s easy, allergy-friendly, and works perfectly for recipes like this one.

Step-by-Step Instructions

• Slice the onion and separate into individual rings.
• Set up 2 bowls:
  • Bowl 1: 1 cup rice flour + garlic powder, onion powder, salt, pepper + ⅓ cup water. Stir into a thick pancake batter consistency. Adjust with water or flour as needed.
  • Bowl 2: 1 cup of plain rice flour and seasoned breadcrumbs
• Heat olive oil in a skillet over medium-high heat.
• Coat each onion ring by dipping in flour (Bowl 1), then batter (Bowl 2). Repeat dipping if needed.
• Fry until edges begin to brown, about 6–9 minutes per side.
• Flip with tongs and fry the second side.
• Remove and place on a wire rack or paper towel-lined plate to drain.
• Salt to taste while cooling.

Frequently Asked Questions

Can I bake these instead of frying?
I have not tried this yet but I plan on trying. I plan on baking them at 425°F for 20–25 minutes, flipping halfway through. I will update this when I do.

What if I don’t have rice flour?
You can substitute with all-purpose flour, though the texture may be less crispy.

Are they vegan?
Yes, if your breadcrumbs don’t contain dairy or eggs.

Serving Suggestions

• Serve with homeade ketchup, ranch dressing, or garlic aioli.
• Pair with veggie burgers or sandwiches for a fun side.
• Sprinkle with fresh herbs or grated vegan cheese while hot.

Storage Instructions

• Fridge: Airtight container for up to 2 days.
• Reheat: Use an air fryer or hot oven to re-crisp.
• Freezer: Not recommended due to texture changes.