Heidi's Onion Rings

Ingredients

¾ cup almond flour

2 egg whites, plus enough water to make ⅔ cup total

1 egg

1 TBSP olive oil

2-4 yellow or white onions

1 tsp salt

olive oil for frying

75 grams almond flour

2 egg whites, plus enough water to make 160 ml total

1 egg

1 TBSP (15 ml) olive oil

2-4 yellow or white onions

1 tsp (5 ml) salt

olive oil for frying

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Beat the egg whites, water, and whole egg together with a fork.
Add all other ingredients except the onions.
Mix well. (I beat it with a fork.)
You can add a little more almond flour to the batter if you like it thick. Test the first batch and then add about 1 TBSP of almond flour at a time. I end up adding about 3 TBSP.
Fill a small sauce pan with olive oil until it's about 1-inch (2.5 cm) deep.
Set the burner on medium-low and move on to the next step while the oil heats up. It should be about 375°F (190°C) degrees when ready. If you don't have a thermometer, run your fingers under water and flick the water from your fingers into the oil. If it sizzles, it's ready.
Slice onions to a thickness you prefer. I like them thin.
Drop a few separated rings of the onion slices into the batter. Mix it up with a fork to make sure the onions are covered.
Pull onions out and drop into the oil. Let it cook for about 2 minutes on each side.
Remove them onto a paper towel to absorb the grease.