Last week we tried making onion rings with dinner one night. It was a completely random throwing together of ingredients and it almost worked. I don’t know if the batter was too wet, or too thick, whether almond flour just doesn’t fry up well, or whether we should have used coconut oil to fry them. All we can do is try again another day and vary what we did to try to narrow down the results.
Luckily, even though the batter didn’t crisp up like normal onion rings, they were still very tasty. So it was a success in that respect.
Don made a batter using the following:
- almond flour
- coconut flour
- almond milk
- one egg
- cayenne pepper
Mmm, tasty stuff.
We sliced up our onion.
We heated up the oil.
(It’s plain old Lard. GASP! Really, it’s ok. It’s good fat.)
Dredged our onions,
and proceeded to fry.
We thought they were coming along great until we noticed the batter falling off some and the first few came out soft. We tried leaving them in longer, and in fact a couple of mine were a little too toasty in taste, but they still lacked the crunch factor.
Any suggestions for improvements from primal or paleo folks who have been at this longer than us would be welcomed. I tried looking up a couple of recipes for direction before we started but Don insisted on trying it the way he wanted to try it first and I don’t argue with the cook. Most of the time I don’t.
In the end, dinner was still great. Venison steaks wrapped in bacon, steamed vegetables, and almost onion rings. 🙂
I don’t believe in low-fat cooking.
~ Nigella Lawson