Recipe: Tri-Spiced Onion Rings with Horseradish Dipping Sauce (gluten free)

TRI-SPICED ONION RINGS WITH HORSERADISH DIPPING SAUCE

FOR THE HORSERADISH DIPPING SAUCE:
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon McCormick seasoned salt
1/8 teaspoon ground cayenne pepper
1 1/2 teaspoons prepared horseradish
1/4 teaspoon paprika

FOR THE ONION RING BATTER:
1 cup white rice flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 large egg yolks
3/4 cup gluten-free beer
Canola oil (for deep-frying)
2 large white onions, cut into 1/2-inch-thick rings and separated

To prepare the Horseradish sauce, in a small bowl, whisk all the ingredients together and set aside.

To make 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 saute pan or Dutch oven, heat 3 inches 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 cooked onion rings to paper towels to drain. Repeat with the remaining onion rings until all are cooked.

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

SOURCE: Gluten Free Every Day Cookbook by Robert Landolphi