A long time ago, in a galaxy far away I wrote a cookbook called Paleo Eats.
I consider Paleo Eats my second child and with my third one on the way (Baby Bubba), I wanted to do something special and share one of my favorite recipes from the book on my blog.
I love cooking. I love pushing the button and thinking outside the box and it was a MUST for me to create a paleo onion ring recipe, not just just any recipe mind you, but a recipe that was so similar to Beer Battered Onion Rings that no one would know the difference.
I’m a lady who believes that Genius works through me and it’s a blessing that the idea to use Kombucha came through loud and clear the day I decided to make these paleo onion rings.
- 1 large onion
- ¼ cup tapioca flour
- ¾ cup tapioca flour
- ½ cup blanched, superfine almond flour
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1/2 cup plain kombucha
- 4 cups coconut oil, for frying
- Peel and slice the onion into ¼-inch-thick rounds. Separate the onion rings. Place them in a bowl and toss and coat them with the ¼ cup of tapioca flour until evenly coated. Set aside.
- In a second large bowl, combine the tapioca flour, almond flour, salt, garlic powder, and black pepper and mix well with spoon.
- Pour in the kombucha and blend until you have a thick batter.
- Let this sit for 10 minutes.
- In a Dutch oven over medium-high heat, heat the oil to 350 degrees.
- Take one of the onion rings and dip it in the batter until well coated and then gently drop it into the hot oil. Repeat with 3 or 4 additional rings, without overcrowding the pan. Let the rings fry until golden brown on one side, 3 to 4 minutes. Flip and repeat.
- Using tongs, remove the onion rings and set on a paper towel to drain. Repeat with the rest of the onion rings and batter until all are fried.