1 cup buttermilk 1 teaspoon sugar 1 cup gf flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large sweet onions (like Vidalia or Walla Walla Sweets), sliced about 1/4 inch thick 3 cups peanut oil
Position an oven rack in the center of the oven. Preheat the oven to 250°F.
Set a rack over a rimmed baking sheet. Place in the oven to warm.
Whisk together the buttermilk and sugar in a medium bowl.
In a shallow baking dish, using a fork, stir together the gf flour, baking powder, salt and pepper.
Separate the onion slices into rings.
Dip the rings in the buttermilk and shake off excess. Dredge the rings in the gf flour mixture, shaking off any excess. Dip back into buttermilk and then once again into flour mixture. Shake off excess flour. Set rings on a second wire rack set over a rimmed baking sheet. Repeat process with remaining rings.
Line a large plate with paper towels. Meanwhile, heat the peanut oil to 400°F in a large, heavy-bottomed dutch oven. Add the onions in a single layer on the oil’s surface and cook until golden, turning halfway through. Monitor the oil temperature with a thermometer - oil temperature should not dip below 375°F. Using tongs, transfer the onions to the paper-towel line plate to let drain. Let stand 2 minutes to drain off excess oil then transfer to the oven. Repeat process with remaining rings.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.