Crispy Vidalia Rings



Serves 8

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

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