Tri-Spiced Onion Rings

Tri-Spiced Onion Rings

From “Gluten Free Every Day Cookbook” by gluten free chef Robert M. Landolphi comes a recipe that is sure to delight anyone craving some tasty bar food and even gluten free beer! The chef recommends a gluten free beer company calledBard’s Tale Beer and particularly the flavor called Dragon’s Gold.

(Please note, this recipe does contain eggs and dairy – and don’t forget to make sure all prepared ingredients are gluten free).

This recipe makes 6 servings.

Horseradish Dipping Sauce Ingredients:
½ cup sour cream
2 tablespoons ketchup
½ teaspoon McCormick seasoned salt
1/8 teaspoon cayenne pepper
1 ½ teaspoon prepared horseradish
¼ teaspoon paprika

Tri-Spiced Onion Rings Ingredients:
1 cup white rice flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 large egg yolks 
Canola oil, for deep frying
2 white onions, cut into 1/2 inch thick rings and separated

Instructions for the Horseradish Sauce:
in a small bowl, whisk all the ingredients and set aside.
Instructions for the batter:
In a medium bowl, whisk together the white rice flour, chili powder, cumin, cayenne pepper and salt.
Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.

Instructions for the Tri-Spiced Onion Rings:
In a large, heavy sauté pan or Dutch oven, heat 3 inches of canola oil until it registers 360 degrees on a deep frying thermometer.
Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes.
Using tongs, transfer the cooked onion rings to paper towels to drain.
Repeat with the remaining onion rings until all are cooked.
Place the onion rings on a platter and serve with a bowl of the dipping sauce.

The following nutritional analysis is based on one serving (recipe makes 6 servings).

Nutritional information provided by www.menucalc.com