Last summer, Fuegos grandmother, Mam'maw, came to visit us. Yaya, Doodle-bug, and Nene had just moved to town, so she came to make sure everyone was settled and was being well cared for so far from home in Ohio. We decided to rent a 12-passenger van, and all went up to the city for an outing to Alcatraz.
Amongst the memorable moments of that trip were a gull taking a sandwich right out of the hand of some poor guy on the ferry boat (ballsy!), getting to spend time with family, and pining for the onion rings that Yaya ordered and ate on the ride back across the bay. I decided immediately that we would make onion rings that night.
Since there is no greater contribution to fried food than Scottish Beer-Battered Fish and Chips (yes, donuts ARE good too, but not as good as Beer-Battered Fish and Chips), I set out to emulate this culinary favorite from my time living in Scotland from 1998-1999.
I used canola oil as my medium, and used a wok over medium-high flame. Hope this finds you in the mood for a little good-old-fashioned greasy snack!
1/2 t onion powder
1/2 t garlic powder
1 to 1 1/2 t salt
1/4 t pepper
1/8 t cayenne pepper
1 t baking powder
2 eggs
~1/4 C all purpose GF flour mix*
(after the 1/4 C, add 1T flour at a time until batter is thick and sticky).
* GF flour mix: In a large sealable container, combine 2C garbanzo-fava bean flour, 1C Sorghum flour, 3C Corn Starch, 3C Tapioca flour. For a single batch, Tablespoons can replace Cups, producing 1/2C+1T - this should be pleanty for the batter.
No comments:
Post a Comment