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WHEAT & GLUTEN FREE
BATTER for Onion rings, prawns, fish etc - it's the best batter ever!
You will need to source a wheat and gluten
free flour. The one used here was Doves Farm Wheat and Gluten Free Plain White Flour
(or you can also use their bread flour) which you can buy in Tesco or other supermarkets and health
food stores in the UK. If you live in France, go to your local Bio-Coop (I
know there's one
in Chateauroux and Montlucon) and find a flour mix that includes a blend
of Rice, Potato, Tapioca, Maize, and Sarrasin, or indeed try making your
own blend from individual flours and experiment. If you are not gluten and
wheat intolerant, then use ordinary fine plain white flour.
You will need: (Makes
batter for
two large onions, chopped into rings, or 20+ prawns, or 4 pieces of fish)
140ml Canada Dry or other suitable fizzy
liquid
(I haven't tried champagne yet!!)
80gsm Wheat and Gluten free flour
1 egg white with a pinch of salt - whisked until stiff
1/2 teaspoon Cayenne
1/4 teaspoon turmeric (optional)
1 teaspoon of mustard (Dijon is good)
1 tablespoon grapeseed or olive oil
1/2 tsp Salt
Deep Fat Fryer with fresh frying oil
Milk for soaking onions
2 large onions sliced into rings
Method to make onion
rings:
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Separate the onion rings, place in a bowl
and soak in some milk for 10 minutes or more. (You can use the milk
later to make a sauce perhaps?)
-
In a large bowl pour in the fizz,
add the oil, the salt, mustard and spices. Whisk lightly until mixed.
-
Add a small amount of flour at a time and
whisk until mixed.
-
When you are nearly ready to fry - whisk
the egg white in a separate bowl until stiff.
-
Gradually and gently stir the batter
mix into the egg white until blended.
-
Drain the onion rings (saving the milk for
a sauce if desired).
-
Sprinkle some extra flour on the onions
rings and shake until lightly coated.
-
Add about a third of the onion rings to
the batter and coat them. Then place in hot fat (with tongs)
individually, as quickly as you can, but without splashing any fat.
-
Turn the onion rings and separate as best
you can. When golden to mid brown raise the basket and drain the fat.
Tip the rings onto a baking tray (place a kitchen paper on the tray to
help soak up any excess fat) and place in a warm oven (150 degrees C) to
keep warm.
-
Fry the next two batches as above and
serve.
These are absolutely delicious. They are
light and crispy (and stay crispy for quite some time, even when cool).
They are lovely dipped in mayonnaise or a chilli dip.
You could serve them with mixed grills,
salads, chips - anything you fancy really!
This batter is also excellent for fish,
prawns etc.
OTHER RECIPES
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us about anything to do with the subject of Central France.
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