One of my favorite guilty pleasures is a nice batch of onion rings. This crispy savory goodness works well as a side for almost anything, or makes a great snack. Chef Ann has exchanged the wheat flour that would traditionally be used, for a blend of cassava and coconut flours, as well as tapioca starch. Using seltzer water adds a lightness to the batter reminiscent of a tempura. They are quite simple to make and don’t take much time at all. Do yourself a favor and whip up a batch today!
AIP Onion Rings
2 medium onions
½ cup cassava flour
½ cup coconut flour
¼ cup tapioca starch
1 tsp sea salt
2 cups unflavored seltzer
Small bowl with 3 T. cassava flour and 3 T. tapioca flour to dust the rings
3-4 cups high heat oil for frying such as avocado oil or olive oil
Cut the ends off the onions and remove the skin. Slice onion crosswise into 1/2” (thicker if you like) wide rings. Reserve the inner part of the onion for another use.
Heat the oil in a small pot to 375˚. You want at least 4” depth of oil so that the batter doesn’t stick to the bottom of the pot.
Get a plate lined with paper towels ready to drain the onion rings.
In a mixing bowl, combine the flours and salt. Whisk the seltzer in gradually until you have a smooth batter that just barely slides off the back of a spoon. You may need a little more or less seltzer, depending on the flour.
Dust the onion rings in the dusting flour, then dip them one at a time into the batter. Gently place them a few at a time into the hot oil. Don’t overcrowd the pot or they will stick together. Let them brown evenly, turning occasionally with tongs. Remove to drain on paper towels and sprinkle with sea salt.