Yesterday, I discussed making gluten-free fried Chicken fingers and mentioned that the real hit of the evening was our homemade onion rings.
Here’s a reminder of what the crunchy outsides of both the chicken fingers and onion rings consist of:
We had two shallow containers. In one, I poured about a cup of buttermilk. In the other container, I stirred together:
- 1/2 c. cornmeal
- 1/2 c. potato starch/flour
- 1/2 c. rice flour
- 1 t. garlic powder
- 1 t. ground pepper
- 1/2 t. salt
- 1 t. pepper flakes
- 1 t. smoky paprika
So, on to the onion rings. We sliced a very large onion into thick rings. Just like the chicken tenders, we dipped the onion rings into the buttermilk and then into the flour mixture. We repeated this to achieve an thick, crispy outside crust.
Then we fried the onion rings in the hot oil. The onion rings took less than a minute to cook.
And they were amazingly good! Simply scrumptious. In fact, it was hard to get enough onion rings cooked to serve because they kept disappearing just as soon as they came out of the hot oil.
We brainstormed a lot as we were cooking these two things because there are plenty of other fun foods that we could batter and fry. And like I said at the beginning, it’s sometimes satisfying just to know that we CAN make these things ourselves.