Deep Fried Onion Rings
Posted by Solitary Dancer on December 18, 2007
Low Carb Deep-fried Onion Rings ***
Recipe courtesy George Stella
Show: Low Carb and Lovin’ It
Episode: Low Carb Comfort Foods
INGREDIENTS:
3 to 6 cups vegetable oil (more or less depending on pot size)
3 eggs
1/4 cup heavy cream or water
3 large yellow onions
Breading:
2 1/3 cups soy flour (I’m not sure, but I think Carbalose flour would work as well. But, it may not brown as quickly as the soy flour.)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
DIRECTIONS:
Place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix the breading ingredients together.
Peel and slice the onions in thick slices and carefully separate the rings. Then dip individual onion rings in the breading, then the egg wash, and then back in the breading again, making sure to coat well. Pat off any excess breading and carefully place into hot oil, in batches as necessary, and fry until golden brown and crisp, just 1 to 2 minutes. Remove and drain on paper towels. Serve immediately
Cook’s Note: Soy flour is made from toasted soybeans and has already been “cooked.”
Therefore it has a tendency to brown faster than plain flour when frying.
Hint: Try this same breading for baked pork chops, okra, mozzarella sticks, mushrooms, chicken, and eggplant.
Nutrition Information
Nutritional Analysis per serving Calories 278
Fat 25 grams Saturated Fat 5 grams
Carbohydrates 9 grams Fiber 3 grams
Net Carbohydrates 6 grams
*** My Notes: Onions can be carby and this recipe doesn’t state what a serving size is. So be careful but this might be a fun thing to make for parties and family fun nights. I’m sure a couple of rings should be OK. I love onion rings so I couldn’t resist this recipe
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