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Onion Ring-Stuffed Souffléd Omelets

Photograph by Monica Hutchinson

Chiara loves her eggs and Isaiah sure loves his onion rings. Together they make one satisfying brunch or dinner. The secret to these super crispy onion rings (the only way we like them in my house) is in the batter. Leave it to my Italian grandfather, Nonno, to share the key to successful frying. Of course, at the time, he was frying zucchini blossoms and using Italian sparkling mineral water. Here, I use onions and good old seltzer. The carbonated water, which should be cold from the fridge, gives the batter a lift -a puffed airiness that leaves you wanting more. You can make these onion ring omelets as is or just fry up a side of onion rings to go with your next meal. Of course, substitute any of your favorite vegetables for the onions or even sliced bananas to make fritters (we like ours sprinkled with pumpkin spice sugar).

As for the souffléd omelets, that’s just a fancy way to say that I use my immersion blender (you could also use a regular blender) to make the eggs nice and frothy -a method that yields soufflé-like lightness every time.

Onion Ring-Stuffed Souffled Omelets

Makes: 4

4 cups vegetable oil, for frying
2 cups store-bought gluten-free pancake mix
1 teaspoon chili powder
Salt
3 ½ cups cold seltzer
2 large onions, cut crosswise into ½-inch slices and separated into rings
4 tablespoons extra-virgin olive oil
8 large eggs, at room temperature
Ketchup, for serving

1. Preheat the oven to 200 ºF. In a large pot or deep fryer, heat the vegetable oil to 380 °F.
2. In a large bowl, whisk together the pancake mix, chili powder and 1 teaspoon salt. Add the cold seltzer and whisk until smooth.
3. Working in batches, coat the onion rings with the batter, letting any excess drip into the bowl; carefully add to the hot oil and fry, turning once, until golden and crisp, about 2 minutes. Drain on paper towels and sprinkle with salt. Repeat with the remaining onion rings and batter. Transfer to a baking sheet and keep warm in the oven.
4. Add 1 tablespoon olive oil to an 8-inch nonstick skillet over medium-high heat and swirl to coat; heat until hot but not smoking. Meanwhile, using an immersion blender and working 2 eggs at a time, beat for 1 minute; pour into the skillet, season with about ¼ teaspoon salt and cook until the edges are set, about 1 minute. Flip and cook for 30 seconds more. Transfer to a plate, top with some of the onion rings and fold in half. Repeat with the remaining olive oil, eggs and onion rings. Serve with ketchup.

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2 Comments: Onion Ring-Stuffed Souffléd Omelets

Lisa Said:

I’ve been gluten and dairy free for about 4 years and it’s getting easier to find gluten-free products as the years go on. My friend told me about your cookbook and I now have it. I’m from a rural area and I’m having to order some of the ingredients in your gluten-free flour mixture online. I read about the tapioca flour on your preferred companies site and it says that it is packaged using equipment that also handles wheat. Do you think this should be of great concern for me? Thank you for all of the great recipes and I’m very anxious to get started on making the foods that I once was able to eat.

Allergiesandme.com Said:

Just found your blog and love your recipes. If you would be interested in sharing one of your favorite allergy free recipes on my website, I know my customers would be happy to try something new. We give full credits and several social media/newsletter/blog mentions. We put your link on our resource section as well. Let me know if you are interested. Thanks, Jamie Stern
http://www.AllergiesAndMe.com

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