Monday, February 05, 2007

Beer-Battered Onion Rings

Crunchy and onion-y, but could use more flavor. I will keep experimenting.

Serves 4
2 hours + 30 min.
- large saucepan
- tongs or slotted spoon to flip
-deep fry/candy thermometer

3/4 c. sweet white sorghum flour
1/2 tsp. xanthan gum
1/2 tsp. paprika
1/2 tsp. ground black pepper
1/2 tsp. sugar? (this was suggested to me in hopes of adding more flavor)
1 tsp. salt
1 tsp. garlic powder
3/4 bottle of GF beer*
1 large sweet yellow onion
enough peanut oil for frying
*I used Redbridge beer and Bob's Red Mill sorghum flour. McCormick spices are GF, DF.

1. In a small bowl, mix together sorghum flour, xanthan gum, paprika, black pepper, sugar, salt and garlic powder till well blended.
2. Slowly pour in GF beer, stirring constantly, until batter resembles a thick, sticky pancake mix. You might have to add more flour or beer until it is the right consistency. It will not drip from stirring spoon when you have it right.
3. Cover and place batter into the fridge for 2 hours. This will make it firm up even more.
4. Cut up washed yellow onion into 1/2 inch rings. Let or pat dry.
5. When batter is chilled and onions cut, pour peanut oil into large saucepan until it reaches a depth of 1/4 inch. Heat oil until it reaches 350 F... monitor oil with a deep fry/candy thermometer! Keep oil temp between 375 F and 300 F while you fry.
6. Dredge onion rings one by one into chilled batter. Batter should adhere well to sides of onion, forming a thick coating. If not, you could try dusting onions with a thin layer of plain sorghum flour before dipping, but I didn't have a problem.
7. Fry onion rings for 5-10 minutes, or until deep golden brown, depending on how crispy you like your rings.
8. Let onions cool on a bed of paper towels, then sprinkle with more salt and serve plain or with a dip.

No comments: