Crispy Vidalia RingsPosted: May 2, 2016
4 large Vidalia (or Spanish) onions, peeled
4 1/4 cups rice flour
3 Tablespoon gluten-free corn meal
1 cup arrowroot
1/3 cup baking powder
2 Tablespoon dried parsley
2 Tablespoons garlic granules
Beef Fat for frying
1 cup coconut milk
1. Cut onions crosswise into 1”- thick slices and separate into rings. Place rings in a large bowl of cold water and soak for at least 30 minutes to remove any bitterness.
2. To make dry batter, mix together 2 1/4 cups flour, cornmeal, arrowroot, baking powder, parsley, and garlic granules in a large bowl, then cover and set aside.
3. Pour enough oil into a cast-iron pot to come to a depth of 3”. Heat over medium-high heat to 325°–350°. Put remaining 2 cups flour in a bowl. In another bowl, add milk
4. Drain onions. Working in batches, about 3–5 rings at a time, dredge onions in flour, then dip in milk, then dredge in dry batter. Immediately fry onions in hot oil until crisp and golden, about 2 minutes. Use tongs or a slotted spoon to remove onion rings from oil; drain well on paper towels before serving.
OR bake at 425 until golden brown