Grain-Free Onion Rings

Grain-Free Onion Rings

When it comes to the great debate between French Fries and Onion Rings, I will always choose onions rings. 

I think Food and Wine's Justine Sterling said it best: take away a fry-eaters ketchup, barbecue sauce, meat juices, spice rubs, or other dips and a fry is just a fry. It just tastes like oil. A plain old potato, dipped in oil. 

But an onion ring! My or my. An onion ring has flavor. An onion ring has texture. An onion ring is in the shape of a ring (which is infinitely more fun than a matchstick shape). And you can dip an onion ring in all of the same sauces, spices, and condiments that you can dip a fry into. 

Grain-Free Onion Rings

Onion rings are delicious enough to inspire one of the more delicious (albeit sort of ridiculous and disgusting at the same time) chips out there: the Funion. Which, as a kid, I thought were just about the greatest invention in the world. (I've grown up a lot since those Funion days, ok? Forgive me). What chips have fries inspired? Have you ever tried a french fry-inspired chip? They're not good. They're pretty much just extra thick, unreasonably hard potato chip. 

But enough about chips. We shouldn't judge a onion ring (or a french fry) by the chip it inspires... just the item itself! And onion rings, my friends, are something special. 

Grain-Free Onion Rings

Grain-Free Onion Rings

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Onion rings > french fries.

Serves: 4   |    Total Time:


  • 1/4 cup almond flour
  • 1/8 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/2 cup hard apple cider, divided into two parts
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1 onion
  • 1 cup avocado oil


  1. Begin heating the oil in a deep skillet over medium heat.
  2. While the oil heats, make the batter: whisk together the flours, starch, paprika, garlic powder, salt, and 1/4 cup of cider. Add remaining cider, 1 tablespoon at a time, until a smooth batter forms, similar to the consistency of pancakes (I used a total of 2 additional tablespoons of cider).
  3. Slice onion to make rings. Test the oil by dripping a drop of batter into the the skillet. If oil sizzles/bubbles and batter quickly turns golden on the outside, it is ready (it if does not, wait until the oil gets a bit hotter. BE CAREFUL of hot oil, as it burns. Do not let the oil get too hot it will begin to smoke/burn) Disclaimer over.
  4. Once oil is hot, dip individual onion rings to the batter. Allow excess batter to drip off for a few seconds, and then use a wooden spoon to place the onion ring into oil. Allow to cook for several minutes, until golden, and then use wooden spoon to flip and cook on the other side until golden all around. Remove from oil, place on a plate lined with a paper towel to drain. Repeat until all onion rings are done (my pan was large enough to cook 3 rings at once without getting them stuck together). Serve hot.
  5. If you have leftovers, simply store them in the fridge in an air-tight container. Reheat them in the oven at 450°F until warmed through.