Gluten free, dairy free, egg free, corn free
After struggling through an especially rough week and battling the Exhausted Beast this morning to get anything accomplished, Hubs decided on a whim to try making onion rings for dinner. No big deal for most people.
But, when you’ve got a full bouquet of allergies to avoid times 4, it’s a HUGE deal. These onion rings are the bomb! And being raised in the South, I’m a harsh critic. They were so amazingly awesome – I could close my eyes & pretend I was at an all-round local favorite diner that has been around for decades and is known for their onion rings among other things. The only thing missing was the greasy paper-lined basket!
Yield: 3-4 servings
- 2 large sweet onions
- 1/2 cup Sorghum flour
- 1 Tapioca egg gel (I use this recipe)
- Oil (we used EVOO)
- Season to taste – a dash of each salt, pepper & paprika
Slice onion into rings. Mix seasonings with flour & dust rings.
Dredge rings through egg gel mixture and dust with seasoned flour again.
Heat oil in pan to medium high. Pan-fry onion rings about 2-3 minutes & flip. Fry until crisp.
Dunk in ketchup & enjoy!
For a great no tomato ketchup, try this recipe.
Co-post on: SCRATCH