Onion Rings
There is a lot of discussion about where and when onion rings were developed, but one thing remains constant – how delicious they are! Since discovering Humble & Frank Beer Batter Mix – both Gluten and Gluten Free, onion rings are a possibility again!
Onion Rings
Frying doesn’t have to mean copious amounts of oil. Dip them into ketchup, or a Remoulade, the French mayonnaise-based sauce.
Ingredients
- 1 – 2 onions (120 gr) onion slices, approximately the same size
- 1/2 cup (65 gr) Humble & Frank Gluten Free Beer Batter Mix
- 1/3 cup carbonated water
- 1 TBSP beaten egg
- 1/3 cup vegetable oil for frying + more if needed
Instructions
- We use the middle of 2 onions so that the rings are approximately the same size. Keep the smaller ends of each onion for other recipes.
- Slice onion rings about the same size or weight, approximately 5 grams each or about 24 slices.
- Place vegetable oil in an electric wok.
- Mix batter, carbonated water and 1 TBSP beaten egg in a dish.
- Add onion rings to a large Zip Lock bag, then add batter mix. Seal and shake until all pieces are evenly coated.
- Turn on wok to high heat and when oil sizzles add onion rings 3 – 4 at a time. Cook on one side until golden, flip and cook the other side.
- Remove to a paper towel and continue to cook all rings. As long as the oil stays hot enough, a small amount will be absorbed into the rings, but not all.
- In our house, they almost never all make it to the table, being tested right from the wok!
Notes
The Classic French Remoulade is a bit spicy, and the Onion Rings are sweet inside the batter. A medium bodied red does very well.
If serving with a hamburger with all the big flavours, a full bodied red may work better overall.
We’ve paired with:
- Nipozzano Riserva Chianti Rufina Frescobaldi
- Mission Hill Reserve Shiraz