Some of the best days are spontaneous. Parrish and I enjoyed a day on the lake…but not relaxing. We rowed for well over an hour. Rowing on a large lake is SO much better than rowing out in the ocean (right Alex!?!).
By the end our arms were burning, and we had really worked up an appetite. So in the spirit of spontaneity, we tried out a new recipe: Gluten Free Beer Battered Onion Rings!
Onion slices 1/2 inch thick
1 egg white
1 cup gluten free flour
1 cup gluten free beer (or sparkling water)
Hot oil for frying
With a whisk, beat the egg white. Measure out one cup of gluten free beer, not including the foam.
Add in one cup of gluten free flour. I used Beth’s All Purpose. Whisk until well mixed. Season with salt and pepper. Drop in 6-8 onion slices at a time, coating well. Allow the rings to sit in the batter for a few minutes to fully coat. Heat 3-4 inches of oil in a large pot. You want the oil to be around 375 degrees. If you’re making a big batch of onion rings, you’ll have to decrease the heat after a while so that it doesn’t get too hot. When you drop in the onions, you want them to float, not sink. Give the rings a stir when you first drop them so that they don’t stick to each other and let them fry until golden brown.
Serve with your favorite dipper! Halfway through the first batch, Parrish and I decided that we would probably need to make two batches… :)
These rings are SO GOOD! The batter is light and crispy, salty with a hint of sweet. Ten times better than any glutenous onion rings I’ve ever had! I used Redbridge gluten free beer in my batter. Yum!
Like most things fried, these should only be enjoyed every once in a while. It always makes me happy when I successfully recreate a dish that I enjoyed pre-Celiac diagnosis, now sans gluten. However…Parrish and I may have gotten a little carried away!!
We’re going to have to call in some recruits!