Flippin' Fantastic

Fantastic Crunchy Buttermilk Onion Rings

{ Ingredients }

1x pack Fantastic Rice Crackers - BBQ flavour

1x pack Fantastic Rice Crackers - Original flavour

3 – 4 extra-large white onions, peeled

150ml buttermilk

1 cup gluten-free flour

Vegetable oil for frying

Sea salt flakes, to serve

Aioli, to serve

Place the rice crackers in a zip lock bag, seal and pound with a rolling pin to make even sized crumbs. Set aside. Cut the peeled onions into thick slices and then separate into rings.

Pour the buttermilk into a large bowl, add the onion rings and toss through the buttermilk. Allow to sit for 30 minutes. Place the flour and the crumbs on separate flat trays. Remove the onion rings from the buttermilk, lightly dust with flour and quickly dip into the buttermilk then coat with the crumbs. Heat a large frying pan with 2-3 cm of oil; do not over heat to smoking point. Gently and carefully fry the onion rings on both sides until golden. Drain on paper towel. Serve while hot with a small bowl of aioli and a sprinkle of salt flakes.

+ Serves 4 + Prep: 45 min. Cook: 10 min.

Fantastic Crunchy Goat Cheese, Lemon & Thymeballs

{ Ingredients }

250g goats cheese

2 tsp lemon zest

Salt and pepper, to taste

1/2 pack Fantastic Rice Crackers - Original flavour

2 tsp fresh thyme leaves

1 egg

Vegetable oil for frying

1/4 cup honey, warmed

Extra thyme leaves to garnish

Place the goats cheese, lemon zest, salt and pepper in a bowl and mix to combine. Take a large teaspoonful of the cheese mix and roll into a ball. Repeat with remaining cheese mix. Place on a tray lined with baking paper. Put the Fantastic Rice Crackers into a zip lock bag and using a rolling pin smash into a medium crumb. Place the crumbs into a flat dish and mix with the thyme leaves. Lightly beat the egg in another bowl. Roll the cheese balls into the egg and then roll in the crumb mix to coat. Put back onto the paper lined tray and refrigerate for 15 -20 minutes or until firm.

Heat some vegetable oil in a deep pan to approximately 170°C. Deep fry the cheese balls until golden, just a couple of minutes and drain on paper towel. Place on a serving plate and drizzle with warmed honey. Garnish with extra thyme leaves.of salt flakes.

+ Serves 4 + Prep: 40 min. Cook: 10 min.

Stuffed Mushroom Caps

{ Ingredients }

1 pack Fantastic Rice Crackers - BBQ flavour

8 medium-large Swiss brown mushroom caps

4 rashers bacon, rind removed and finely diced

2 spring onions, finely sliced

2 tbsp chopped parsley

2 tbsp chopped basil

¼ cup chopped roasted capsicum

100g feta

Salt & Pepper

Place the rice crackers in a zip lock bag, seal and pound with a rolling pin to make even sized crumbs. Set aside ¼ cup of crumbs for topping. Put the remaining crumbs into a bowl. Remove the stems of the mushrooms and roughly chop the stems, add to the crumbs. Mix bacon, spring onions, herbs, capsicum and crumbled feta with the crumbs and mushroom stems, season to taste. Line a baking tray with baking paper and sit the mushroom cups onto the tray. Fill the mushroom cups with the filling, then top with the reserved crumbs. The mushrooms can be stored in the refrigerator until required, approximately 2 hours. Place the tray into a preheated oven at 180°C for 10-12 minutes.

+ Serves 4 +

Prep: 20 min. Cook: 12 min.

Recipe Fantastic Snacks, www.fantasticsnacks.com.au