Lazy Man’s Gluten Free Beer Battered Onion Rings

Lazy Man’s Beer Battered Onion Rings

1 large Vidalia onion
1 1/2 c. (240 g) brown rice flour
1 tsp. (6g) salt
1/8 tsp. black pepper (ground)
1 Tbsp. canola oil
2 large chicken eggs, beaten (approx 100 g)
3/4 c. gluten free beer or club soda
canola or peanut oil

Preheat oil to 350 F in a large deep skillet; the oil should be a couple of inches deep. Slice the Vidalia onion into rings that are approximately 1/4 inch wide. Mix all of the batter ingredients together in a large bowl

Dip the onion rings into the batter and make sure that they are completely covered. Gently lower the onion ring into the hot oil and repeat that process until your skillet is full. The cooking time for the onion rings will depend on the temperature of the oil, so stand by until you get a feel for it. I generally check the underside after 3 to 4 minutes. If it’s turned a light golden color, then it’s time to flip. If not, let it cook another minute or so. Once you’ve flipped all of the rings, they will need to cook on that side for approximately the same amount of time, maybe a little less. If you’re standing there watching it, I don’t think that you’ll go wrong.

Once the rings are done, remove each one from the oil and let as much oil as possible drip back into the skillet. Then place the onion ring on a towel covered plate and sprinkle with a small amount of salt.

Creamy Wasabi Dipping Sauce
1/4 cup mayonnaise or Vegannaise
1/4 cup sour cream or plain yogurt
2 heaping tsp.ketchup
1 heaping tsp. tomato paste
1 tsp Wasabi paste
salt, black pepper, and cayenne pepper to taste

Mix all ingredients thoroughly and dip away.

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