Gluten-Free Lazy Man's Beer Battered Onion Rings

Slice the Vidalia onion into rings that are approximately ¼ inch wide, and soak the onions in a mixture of milk and water for about an hour.

Meanwhile, mix all of the batter ingredients together in a large bowl and place it in the refrigerator until it is needed.

When then onions are almost done soaking, start heating your oil. You can test to see if the oil is hot enough by sticking the end of a wooden spoon or skewer into the oil. If the oil starts bubbling around then wood, it is ready.

Drain the onions and then dip one ring into the batter. Once that’s done, gently lower the onion ring into the hot oil. Repeat that process until your skillet is full.

The cooking time for the onion rings will depend on the temperature of the oil. Check the underside after 3 to 4 minutes. If it’s turned a light golden color, then it’s time to flip. If not, let it cook another minute or so. Once you’ve flipped all of the rings, they will need to cook on that side for approximately the same amount of time, maybe a little less.

Once the rings are done, remove each one from the oil and let as much oil as possible drip back into the skillet. Then place the onion ring on a towel covered plate and sprinkle with a small amount of salt. Repeat from step 5 until all of the onion rings have been cooked.

Creamy Wasabi Dipping Sauce

Combine mayonnaise, sour cream, ketchup, tomato paste, and wasabi paste. Mix thoroughly; add salt, black pepper and cayenne pepper to taste.