Tri-Spiced Onion Rings
Yield: 6 servings

1/2 cup sour cream 
2 tablespoons ketchup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons horseradish
1/4 teaspoon paprika
1 cup white rice flour
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
3/4 cup Bard’s Gold (gluten-free beer)
2 egg yolks
2 medium sweet onions, cut into 1/2 inch round rings and separated
Vegetable oil, as needed

1. To make horseradish sauce, whisk together sour cream, ketchup, seasoned salt, cayenne pepper, horseradish, and paprika in a small bowl.
2. In medium bowl, whisk together white rice flour, chili powder, cumin, cayenne pepper, and salt.  Slowly whisk in egg yolks and Bard’s Beer until a smooth thick batter forms. Place batter in refrigerator for 1 hour to rest before using.
3. Fill a medium sauce pan half way with vegetable oil and heat to 360°F over medium-high heat.  Dip a few onion rings at a time into batter and then add to hot oil, cooking until golden brown. 
4. Using tongs or slotted spoon, transfer cooked onion rings to paper towel to drain.  Repeat with remaining onion rings until all are cooked. 
5. Place onion rings on platter and serve with bowl of horseradish dipping sauce.

Recipe Compliments of Robert Landolphi, “The Gluten Free Chef”. Rob is the author of Gluten Free Everyday Cookbook (April 2009) and Quick Fix Gluten Free (August 2011) (both available at www.glutenfreechefrob.com). Chef Rob always cooks with Bard’s Gold, a gluten-free beer brewed by Bard’s. Bard’s Beer: learn more and where to buy at www.bardsbeer.com