COOK TIME 5 min
Tapioca or arrowroot flour, for dredging
4 large eggs, whisked
1 ½ cups blanched almond flour
2 tablespoons onion powder
3 teaspoons salt
2 teaspoons smoked paprika
2 large onions, sliced into 1-inch rings
Coconut oil or grapeseed oil, for frying
Place tapioca flour in a shallow bowl. In a separate shallow bowl,
add the eggs. In a third shallow bowl, combine the almond flour,
onion powder, salt and smoked paprika.
Dredge the onions in the eggs, then coat with tapioca, then
back into the eggs and finally into the almond flour mixture.
Set the coated onions rings on a baking sheet.
Add enough coconut oil to a large frying pan so that, when
melted, it measures about ½ inch up the sides of the pan. Heat
the oil over medium heat until hot. Fry the onion rings until golden
and crispy, about 3 minutes on each side.