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Clara's Onion Rings

Source of Recipe

Clara I. Ogren-Rubalcaba


Recipe Introduction

from Clara Ogren, http://www.sixfoodintolerance.com - http://www.examiner.com/x-11683-Silver-Spring-GlutenFree-Food-Examiner~y2009m10d14-Gluten-free-onion-ring-recipe

List of Ingredients

1 quart peanut oil (or however much is needed to fill your pan)
1 cup brown rice flour
1/2 cup corn meal
2 teaspoons Lawrys Seasoning (or other all-purpose seasoning mix)
1 teaspoon garlic powder
2 cups Mock Buttermilk (recipe filed under MYO)
2 sweet yellow onions (preferably Vidalias)
coarse Kosher salt


Recipe

Pour peanut oil into a dutch oven or other deep frying pan and heat to medium high heat.

Measure brown rice flour, cornmeal, Lawrys and garlic powder into a mixing bowl.

Whisk together well.

Pour mock buttermilk into a separate, wide, large bowl.

Slice onions into rings.

Place one quarter of the sliced onions into the buttermilk and let it sit for 1-2 minutes.

One at a time, take a ring out, cover in the flour mixture, shake off the excess, dip back into the mock buttermilk, then recover in the flour mixture, shake off the excess again, then drop into the hot oil.

Repeat until there are 3-5 onion rings in the oil at a time.

Let them sit in the oil for a few minutes until the outside is browned and onion is cooked.

Take out of the oil and place on a cooling rack.

Sprinkle with coarse Kosher salt while the onion ring is still hot.

Clara's Tips:
* These freeze and reheat (in the oven) well.

* White rice flour can be used in this recipe but the brown rice flour lends a nice brown color to the finished product and it more nutritious than white rice flour.

* Make sure not to get the oil too hot otherwise it will brown the flour before the onion is cooked.

* Shaking off as much of the flour as you can is very important. If you do not shake off most of the excess, it will gather in the milk causing a mess or in the oil and burn.

* Do not overcrowd the pan, doing so will lower the temperature of the oil.

* Try using this batter for breading other vegetables (zucchini, mushrooms, asparagus, etc) to make tempura.