Usually, I do all the recipe spotting, but it was my gf son who found this recipe for Buttermilk Onion Rings and asked “how difficult is it to convert it to gluten free?” To which the answer was “should be easy”.
And easy it is….
3/4 cup buttermilk
1 cup gf plain flour
1/2 cup gf cornflour
1 large brown onion, sliced into 3mm thick rings and separated
Canola oil for deep frying
Using a deep fryer* is best but you can also use a large heavy saucepan half filled with oil on medium-high heat.
Place buttermilk in a bowl.
Place flours in a flat dish, stir to mix the two flours and season with salt and pepper (you can add paprika).
Work in batches. Toss onion rings in the flour mixture and then dip the rings into the buttermilk and let excess drip from rings before returning to flour.
Fry onion rings in batches for 3 minutes or until golden. Remove and transfer to paper towel. Season lightly with sea salt.
There is a bacon ailoi in the recipe which is very tempting indeed.
*Deep Fryer – If you have kitchen cupboard space then I suggest a deep fryer as I find the temperature is more controlled than in a saucepan on the stove. I use it for Ricotta Dumplings, Sweet Potato Chips, our alternative to KFC