One of the snacks that vanished from my taste buds after diagnosis was fried onion rings…until I discovered how to combine GF flours to duplicate wheat flour; and “voila!” the perfect batter!
Vegetable or canola oil for frying
2 sweet Vidalia onions
2 cans GF evaporated milk, or GF buttermilk
1-2 cups GF flour blend
½ t. dried mustard
½ t. cayenne pepper
1 t. sweet paprika
Salt to season
Dipping sauce:
Dipping sauce:
1 cup GF sour cream*
¼ cup GF salsa or chili sauce
½ t. cayenne pepper
½ t. ground cumin
Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat or use a deep fat fryer.
Cut onions across into ¾ to 1 inch wide rings and separate. Discard the outer layer of skin on your rings.
Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish.
Dip individual rings in milk, then coat in flour; repeat for a double dip. Fry in a single layer in hot oil until golden brown.
Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste. For dipping sauce, combine all ingredients in a bowl.
Makes: Tons!
Notes: *I substitute plain yogurt for the sour cream.Makes: Tons!
This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-
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