Gluten Free Onion Rings Recipe
Poor Hugh Jackman! Sure on the surface it looks like he’s got it all. Nice family, good health, fame, fortune, charm, talent, good looks and a body that men envy and women covet. But looking below the surface I see that the poor man has been deprived.
I recently saw an interview with him where he stated that in order to obtain the phenomenal physique he achieved for Wolverine he was on such a strict diet that his favorite meal of the day was six egg whites and a piece of dry toast. And that was because it was the only meal that wasn’t just protien. Good God, this man has been deprived of all things that define a manly diet – carbs, grease and salt!
So in order to entice Hugh to stop by one afternoon I decided to whip up a manly snack. What could be better than a nice plate of hot onion rings? But being a gluten-free household I had to figure out how to make them crispy and crunchy without the normal wheat flour.
I combined rice flour for crisp with cornmeal for crunch and viola! A fab Gluten Free Onion Rings Recipe that I am certain will make Mr. Jackman hop on a plane from Australia and sit with me for an afternoon of charming conversation (from him) and goggling (from me). So Hugh, the invite is open, come and partake in some steamy hot onion rings and nice cold beer – gluten free of course!
And since in my opinion Hugh Jackman epitomizes all that is great about men this is my submission for this month’s Go ahead honey, it’s gluten-free round up. Check back here on Monday, June 29th and see all the fabulous manly entries this month!
- 2 large white onions
- Kosher or fine sea salt
- 2 teaspoons black pepper
- 2 cups buttermilk
- 1½ cups white rice flour
- ¼ cup yellow cornmeal
- 1 quart vegetable oil
Preheat oven to 200 degrees.
Prepare a baking sheet by lining it with paper towels.
Peel onions and slice them ½ - ¾ inch thick. Separate into rings.
Add 1 teaspoon of salt and 1 teaspoon of pepper to the buttermilk. Drop the onion rings into the buttermilk mixture and let set for half an hour (can sit as long as a few hours). Mix the rice flour and cornmeal with 1 ½ teaspoons of salt and 1 teaspoon of pepper.
Heat the vegetable oil in a large pot or Dutch oven to 275 degrees. If you have a candy thermometer this is really helpful for maintaining the correct frying temperature – clip it on the side of the pot.
Working in small batches, take some onion rings out of the buttermilk and dredge in the flour mixture then carefully drop into the hot oil. Make sure you do not over crowd. Fry for about 2 minutes or until golden brown turning once during frying. Take onion rings out of the oil and put on the prepared baking sheet and sprinkle with some additional salt. Keep them warm in the oven while you fry the rest of the onion rings. For best results keep the oil temperature between 250 and 300 degrees. If it drops below 250 degrees then wait until it comes back up to temperature before adding the next batch of onion rings.
The onion rings will stay nice and crisp in the oven for at least 30 minutes.
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