|This was breakfast!|
I have had a love/hate thing with onion rings. I love onions and nothing smells better than onion rings....but I stopped eating them because they regularly disappointed me.....all batter, no onion. I have never made onion rings myself before. I have deep fried onions when already making fries, without batter, and they're tasty, but not the same. These were light and crisp and just the right balance of batter and onion.
Ummmm, I think I need to go make some more....
1 medium Onion
1 medium Egg
Rice Flour for coating (or corn masa)
Coconut Oil for frying
- Heat oil in deep pot. Make sure to leave room from the top for bubbling oil.
- Slice onion in rounds perpendicular to the stem/roots ends.
- Remove skin and ends and save for broth in freezer.
- Beat egg in small bowl.
- Pop rings out of onion rounds.
- Put some flour in a small, wide bowl or plate with sides.
- Add some salt to the flour or egg at this point.
- Dip rings in egg, then dip in flour, coating thoroughly.
- Place coated rings aside until oil is hot.
- Add coated rings in small batches to hot oil.
- Cook for a few minutes, until desired color, but not too dark.
- Strain out of oil and place on baking sheet or other wide, oven safe container.
- Salt more.
- Keep warm in oven until finished with all the batches.
Bonus step: When you are finished making onion rings, add the remaining flour to the egg and add some sugar and possibly salt and cream of tartar, if needed. Drop little balls of dough into the hot oil and fry up the extra. They cook up fast, so don't turn your back. Oh, and don't forget to turn OFF the oil when you are done cooking.
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