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Onion Rings

Frying doesn’t have to mean copious amounts of oil. Dip them into ketchup, or a Remoulade, the French mayonnaise-based sauce.

Course Side Dish
Cuisine American, British, French
Keyword Humble & Frank Beer Batter Mix, Ketchup, Onions, Remoulade

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

  1. 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.
  2. Slice onion rings about the same size or weight, approximately 5 grams each or about 24 slices.
  3. Place vegetable oil in an electric wok.
  4. Mix batter, carbonated water and 1 TBSP beaten egg in a dish.
  5. Add onion rings to a large Zip Lock bag, then add batter mix. Seal and shake until all pieces are evenly coated.
  6. 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.
  7. 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.
  8. In our house, they almost never all make it to the table, being tested right from the wok!