Indians cook a lot with chickpea flour. It’s also called besan flour or gram flour (not to be confused with graham flour, which is a mixture of whole wheat and white – the flour used in graham crackers). It just so happens that it’s relatively low in carbs – about half the glycemic index of wheat flour. I knew it would be a perfect substitute for batter for my fried onion rings because Indians know what they’re doing when it comes to frying vegetables.
I used about a cup and a half of chickpea flour, and I took a half cup at a time, and mixed it with 1/4 teaspoon cinnamon, 1/4 teaspoon white pepper and a half teaspoon salt.
I peeled and sliced in large chunks five onions, and separated them in rings.
This is about the size you want to aim for.
I put an entire bottle of peanut oil in the wok and let it heat while I dipped the onion rings. You can use canola or a special oil for frying – just make sure it’s an oil that works well with heat (i.e. not sunflower).
I mixed two eggs and a quarter cup of cream so the liquid would be thicker. Non-gluten flours don’t stick as well so I wanted the onion rings to have a better chance of remaining coated. I also added another egg when the liquid started to get low.
Dip the onion rings
then dredge them in flour. You’ll have better luck using a fork because the flour tends to stick to your fingers as well. When the flour gets low, add more of the dry ingredients (1/2 c flour, 1/4t cinnamon, 1/4 t pepper, 1/2 salt).
When you think the oil is hot enough, test it by putting one onion ring in. If it sinks, it’s not hot enough and needs more time. If it floats you’re good to go. (Tip: I only used this oil for this one recipe and then I drained it into an empty milk bottle and threw it away. GF flours leave a lot of residue and I don’t think I could have used the oil again).
However . . . if the batch turns brown too quickly, the oil is too hot.
See what I mean?
In that case you’ll want to turn the heat down to have a lighter, crispier second batch.
I made a low-carb cream sauce by mixing sour cream, fresh lime juice, paprika; dried garlic,and mayo. You can also add 2-4 drops stevia if you don’t want it to be quite so sour. I did that because we were having guests, but I liked the sour version as well.
See? Nothing else to do but munch it down!
I’ve been pretty happy in my second week of lower-carb. I know myself well enough not to be categoric about it; but so far, so good. I’ve been finding good replacements for things I like to eat (whether salty or sweet) and it seems to be going swimmingly.
I’m really thrilled because BonBon Break (which was nominated for a major blogging award here) chose my memoir for their online book club read this month. You can get all the details by clicking here on their site, but there will be a twitter chat to discuss the book on March 20th in the evening (3AM my time, but I will be there!) I hope to see you there too. 🙂
I’d also like to share about my friend Erin Margolin, who reviewed my book here. I think I’ve known Erin for nearly as long as I’ve been blogging. I watched as she got up at 5AM with some other friends on twitter to start writing first thing in the morning (I was already up because of the time difference). And I watched as she put that aside to have her miracle baby (after the twins), with the most adorable name ever – Piper. And then we met at the first BlogHer I attended and sort of waved at each other politely, too shy to do more than that. It was only after we were drawn into the same blogging group that I really got to know her and see how bravely she fights her battles.
Erin doesn’t know this, but she is fierce. She co-founded the Gay Dad Project (details here) to help teens navigate their feelings when one of their parents comes out (the group has gone on to do more than that). She wrestles with depression and anxiety and strives (on the least amount of medicine possible) to be a great mom. And she succeeds at it.
She gives her whole heart in whatever she does. If there is anyone to champion the successes of others, it is Erin. Here is a recent piece of hers that I loved and related to, and one which made me want to remind Erin just how much she is worth to so many of us. It’s called My Inner Critic. I hope you’ll read her review and then follow her blogs. Thank you Erin.
- 5 onions
- 1½ c chickpea flour (1/2 cup at a time)
- ¼ t cinnamon per ½ c flour
- ¼ t pepper "
- ½ t salt "
- 2 eggs
- ¼ c cream
- bottle of peanut oil, or other oil
- Dipping sauce:
- ¾ c sour cream or crème fraiche
- 2 t lime juice
- ¼ t paprika
- ¼ t dried garlic powder
- 3T mayonnaise
- 2-4 drops Stevia (opt)
- Peel and slice onions.
- Heat the oil.
- Mix liquid ingredients in one bowl.
- Mix dry ingredients in another bowl.
- Dip onion rings in liquid, then dry ingredients.
- Test one ring to make sure it floats and the oil is hot enough.
- Cook onion rings in batches and put on paper towel to dry.
- Mix all the ingredients together for the dipping sauce and chill until ready to use.
- Eat the onion rings hot.