It’s Wednesday, y’all – so Happy Hump Day! I am just so busy I’m about out of my mind, but the recipe I have today is simply wonderful – gluten free, dairy free Onion Rings.
Sometimes I get a little angry with myself for coming up with recipes like this, because we love the dish so much that we want to eat it far more often than we should. Not because it’s bad for us, but just because of the sheer number of calories and carbohydrates.
And I have to tell you – these are absolutely delicious.
I’ve become very fond of tapioca flour as coating for fried foods – the texture is much lighter and crisper than all-purpose flour. The flavor is more neutral, as well, allowing the food it is coating to shine. I also prefer almond milk for dishes like this, but if you have a nut allergy diluted coconut milk should work just fine; if you have no issue with dairy, use whole milk.
Serve them up with some homemade ketchup and I promise you won’t be sorry!
- 1 medium onion, very thinly sliced
- 1 large egg
- 1/2 cup almond milk or other milk substitute
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper, or to taste
- 2 cups tallow or other fat suitable for frying
- Separate the onion slices into individual rings.
- In a medium mixing bowl, whisk the egg and milk substitute until well blended. Mix the tapioca flour, salt and cayenne together in a pie plate or other wide, shallow dish. Dip the onion rings into the egg mixture, then toss with the tapioca flour until well-coated. Use additional seasoned tapioca flour if necessary.
- Melt the tallow in a large, heavy skillet over high heat until it reaches 350 F. Carefully place the onion rings in the skillet in a single layer and fry until golden brown, about 2 to 3 minutes, turning once. Drain on paper towel.
- Repeat until all of the onion rings have been fried, and serve immediately.
- Nutrition (per serving): 244 calories, 18.6g total fat, 64.9mg cholesterol, 332.4mg sodium, 82.9mg potassium, 17g carbohydrates, 1.2g fiber, 1.2g sugar, 2.1g protein.