The best restaurant style onion rings you’ll ever eat! The breading is low carb and gluten free! This is one of my favorite appetizer recipes!
A couple weeks ago we impulsively got onion rings at a restaurant. I can say pretty confidently that in our entire relationship we have NEVER ordered onion rings. Maybe once in college we got a bloomin’ onion at Outback with some friends. Generally it’s not one of our go to eats.
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Plus, after Jaryd’s diagnosis, super breaded onion rings were no-brainer off the table (ha, get it?). Well, I can’t for the life of me remember WHY we got onion rings, but we were living on the edge and ordered some.
GUURRRL, I didn’t realize how much I liked onion rings. Like, why did nobody tell me they were so delicious? Since I have awoken the onion ring beast, I thought why not make low carb and gluten free version that we can have whenever I want 🙂
Well, every good onion rings recipe needs a bomb dip, so I’m also sharing my favorite favorite FAVORITE spicy cashew aioli.
So let’s make The Best Restaurant Style Onion Rings you evaaa did eat.
First, place your cashews, lemon juice, garlic, water, chipotle pepper, and sea salt. Process until creamy, smooth, and delicious. If it needs a little help getting smooth, add additional tablespoons as needed.
Slice your onion into 1/4″ – 1/2″ rings and gently separate the layers from one another.
Grab three bowl. Place unsweetened almond milk in one bowl. In a second bowl, whisk together the dry ingredients: cashew flour, arrowroot flour, dry mustard, and paprika. Divide the dry ingredients into two bowls. It tends to get clumpy as you coat the onions, so it’s best to keep it separate so you can freshen it up as needed.
Dunk the onion rings into the almond milk, then coat it in the breading. To make the coating thick and restaurant style, dunk it again into the almond milk and coat again in the breading.
Place the breaded onion rings on a baking sheet or plate and repeat until all the onions are breaded.
Then, pour the sunflower oil into a pan until it’s about 1 inch up the side. Keep it over medium-high heat until the oil is hot.
Place the onion rings into the hot oil and cook until golden brown, about 3 minutes. If your oil doesn’t cover the top of the onion, you may need to flip it halfway through.
I’m not sure if this is a first pancake kind of situation or if the oil wasn’t hot enough, but I did a tester with the first onion and the breading came off and I tossed it. The rest went perfectly, though 🙂
Sprinkle with additional sea salt, if desired.
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The best restaurant style onion rings you’ll ever eat! The breading is low carb and gluten free! This is one of my favorite appetizer recipes!
Ingredients
- Aioli:
- 1 cup cashews
- 1/2 lemon, juiced
- 2 garlic cloves
- 1/4 cup water + 2 tablespoons as needed
- 1/2 teaspoon chipotle chili
- 1/4 teaspoon sea salt
- Onion Rings:
- 1 onion
- 1 cup unsweetened original almond milk
- 1 cup cashew flour
- 2 tablespoons arrowroot flour
- 1 teaspoon dry mustard
- 1 teaspoon paprika
Instructions
- First, place your cashews, lemon juice, garlic, water, chipotle pepper, and sea salt.
- Process until creamy, smooth, and delicious. If it needs a little help getting smooth, add additional tablespoons as needed.
- Slice your onion into 1/4″ – 1/2″ rings and gently separate the layers from one another.
- Grab three bowls.
- Place unsweetened almond milk in one bowl.
- In a second bowl, whisk together the dry ingredients: cashew flour, arrowroot flour, dry mustard, and paprika.
- Divide the dry ingredients into two bowls. It tends to get clumpy as you coat the onions, so it’s best to keep it separate so you can freshen it up as needed.
- One at a time, dunk the onion rings into the almond milk, then coat it in the breading.
- To make the coating thick and restaurant style, dunk it again into the almond milk and coat again in the breading.
- Place the breaded onion rings on a baking sheet or plate and repeat until all the onions are breaded.
- Then, pour the sunflower oil into a pan until it’s about 1 inch up the side. Keep it over medium-high heat until the oil is hot.
- Place the onion rings into the hot oil and cook until golden brown, about 3 minutes.
- If your oil doesn’t cover the top of the onion, you may need to flip it halfway through.
- Gently remove the onions and place onto a plate lined with a paper towel.
- I’m not sure if this is a “first pancake” kind of situation or if the oil wasn’t hot enough, but I did a tester with the first onion and the breading got messed up so I tossed it. The rest went perfectly, though 🙂
- Sprinkle with additional sea salt, if desired and enjoy!
Notes
Serving: Calories 274; Fat 20.4g (Sat 3.4g); Protein 7.9g; Carb 18.6g (net carb 15.4g); Fiber 3.2g; Sodium 176mg
Enjoy!! xo
Is there an alternative for the cashew flour? Can’t seem to find it online. I’m allergic to almonds, could I use coconut flour or hazelnut flour? These look absolutely amazing!
Hi Melanie! I usually say almond flour is the best sub but since you’re allergic, I’d go with hazelnut flour. Coconut flour tends to be super drying and so I stay away from it and stick to other nut flours. Hope you love them!! xo