Onion rings bring back diner memories. 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 10 CHO
- 1/2 cup (65 gr) Humble & Frank Gluten Free Beer Batter Mix (10 CHO/1.5 TBSP/15 gr) 43.33 CHO
- 1/3 cup carbonated water
- 1 TBSP beaten egg
- 1/3 cup vegetable oil for frying + more if needed
TOTAL CHO 53.33 CHO
- 24 ONION RINGS
- 53.33 CHO DIVIDED BY 24 RINGS = 2.22 CHO EACH
- *There is some batter left in the Zip Lock bag and accounting for that, each onion ring is approximately 2 CHO each.
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!
