Tri-Spiced Onion Rings with Horseradish Dipping Sauce

Nut Free Fish Free Gluten Free 

A signature recipe from Chef Robert Landolphi in the “Gluten Free Everyday Cookbook”, Landolphi uses a hearty gluten-free beer from Bard’s Tale Beer called Dragon’s Gold. Any fan of beer battered onion rings will love this recipe.

Horseradish Dipping Sauce
½ cup sour cream (Check label for allergens)
2 tablespoons ketchup (Check label for allergens)
½ teaspoon McCormick seasoned salt (Check label for allergens)
1/8 teaspoon cayenne pepper
1 ½ teaspoons prepared horseradish (Check label for allergens)
¼ teaspoon paprika

1 cup white rice flour (Check label for allergens)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 large egg yolks
¾ cup gluten-free beer (Check label for allergens)

Canola oil, for deep-frying
2 white onions, cut into ½” thick rings and separated

For the horseradish sauce:
In a small bowl, whisk together all of the ingredients and wet aside.

For the batter: In a medium bowl, whisk together the white rice flour; chili powder, cumin, cayenne pepper, and salt. Gradually whisk in the egg yolks and beer until a smooth, thick batter forms.

In a large, heavy sauté pan or Dutch oven, heat 3” of canola oil until it registers 360 degrees F on a deep-frying thermometer. Dip a few onion rings at a time into the batter and then add to the hot oil, cooking until golden brown, 1 to 2 minutes. Using tongs, transfer the cooed onion rings to paper towels to drain. Repeat with all remaining onion rings until all are cooked.

Place the onion rings on a platter and serve with a bowl of the dipping sauce. 

Serves 6.

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