I have a confession to make: I used to be a half-price appetizer kind of girl. Downright shocking, isn’t it?

I fondly recall many an evening spent with friends, family, and my future hubby dining out. Our local Houlihan’s would have 1/2 price apps on Tuesdays from 5 to 7 pm, Chi Chi’s was Thursdays, and Casa Lupita was Fridays. For a mere twenty dollars, we’d dine like kings ordering (practically) one of each item from the appetizer menu. I’d make a glorious meal of fried ravioli, onion rings, jalapeno poppers, and mozzarella sticks.  Glutenous fried food was my BFF (total pinkie swear!).

Then said fried food became a backstabbing frenemy and we had to go our separate ways.

Through time apart and a great deal of therapy, I’ve decided to let bygones be bygones with fried food.  Recently I found a way to recreate deep-fried delights that are gluten-free and run no risk of cross-contamination.

Um, they still aren’t healthy, so moderation is key.

Beer Battered Onion Rings

In a bowl combine:

1 12 ounce gluten free beer (I used Bard’s Tale)
2 1/2 cups Pamela’s Pancake & Baking Mix
2 eggs
2 tablespoons McCormick Cajun Seasoning
1 teaspoon salt
1 teaspoon pepper

Set your deep fryer oil temperature to 375 degrees. Whisk all ingredients listed above until thoroughly combined. Cut Vidalia onions into 3/4 inch slices (thick slices, no wimpy onion rings!). Use the larger rings as these deep fry the best. One at a time, dip the rings into the batter and then drop into the deep fryer. Turn rings over once and fry until golden brown. Remove and drain on paper towels to absorb excess oil. You can keep the rings warmed in the oven at 200 degrees or in a warming drawer.

*I purchased the Presto Cool Daddy Deep Fryer as I was always afraid of the kids (or me!) getting burned while I was using a regular pan to fry foods.  There are many deep fryers on the market, so check out the reviews.  I absolutely LOVE my new deep fryer as no bodily harm occurred during the making of these onion rings.