Harissa Crusted Red Onion Rings

By Carol Dudar - recipe & food styling

Photos By Jeff Coulson

Kick a little spice into your gluten free onion rings with a dash of Harissa. If you love the crunch, better double up on the recipe… these are always a hit and disappear quickly.

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(serves 4)

Onion Rings


  • 1 cup (250ml) rice flour
  • 2 tbsp (30ml) cornstarch
  • 4 tbsp (60ml) plus 1 tsp (5ml) prepared Harissa spice mix
  • 4 medium red onions, cut into
  • 1/2″ (1mm) thick horizontal slices, separated into individual rings
  • 2 eggs, lightly beaten canola or grape seed oil for frying


  1. Whisk rice flour, cornstarch, and the 4 tbsp of Harissa mix together in a pie plate.
  2. In a small bowl, add the 1 tsp of Harissa mix to the lightly beaten eggs.
  3. Heat the oil to 375 degrees
  4. Dip the onion rings first into the egg mixture with one hand and transfer to the dry mixture.
  5. Using the other hand or fork, coat the onion rings well in the dry mixture.
  6. Fry the onion rings in batches, careful not add too many at once and overcrowd.
  7. Fry for 2-3 min or until deep golden brown.
  8. Drain well on paper towel before serving.

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