NEWS IN A NUTSHELL
Beer-Battered Onion Rings Prep Time: 20 minutes Cooking Time: 20 minutes Difficulty: Easy Servings: 25
Ingredients • 2 large Vidalia onions • ½ cup cornstarch
Directions 1. Peel and slice onions to ½-inch rings and separate. Dredge onion rings in cornstarch. 2. P lace remaining ingredients except oil into a blender and blend until smooth. 3. P lace oil into a heavy-bottomed pan, about 2-inches deep. Heat to 350°F. 4. Dip individual onion rings into batter with a fork and carefully place into hot oil. Fry for about
Gluten-Free Flour Blend: • 2 cups brown rice flour • 2 cups white rice flour • 2 cups tapioca flour • 1 cup corn starch • ¼ tablespoon xantham gum Simply sift all ingredients together thoroughly and store any amount you do not use in an airtight container. The gluten-free flour blend keeps in the fridge for up to three months or in the freezer for up to six months. Just remember to bring the measurement of flour you want to use up to room temperature before baking for optimum texture and consistency.
• 1 cup Blue Diamond Almond Flour • ½ cup Blue Diamond gluten-free flour blend (see recipe in the sidebar) • 1 cup beer • 1 teaspoon baking powder • 1 teaspoon salt
• ½ teaspoon pepper • ½ teaspoon paprika • ½ teaspoon garlic powder • 4 egg whites • ¼ teaspoon onion powder • Vegetable oil for frying
1 minute until golden, then flip. Fry for an additional
minute. Fry onions in batches. 5. Remove from oil and let drain on paper towels before serving.
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