SERVES: 4.0
Ingredients:
• 1.0 teaspoon plus 1.0 tablespoon coconut oil, divided
• 2.0 tablespoons tapioca or arrowroot flour
• 0.5 teaspoon sea salt
• 0.25 teaspoon freshly ground black pepper
• 0.125 teaspoon ground cayenne pepper
• 2.0 large eggs
• 2.0 tablespoons water
• 1.0 cup Paleo White Sandwich Breadcrumbs
• 2.0 large sweet onions
Preparation:
1. Preheat Oven & Prep Baking Sheets: Preheat your oven to 400.0°F (204.0°C). Line two large rimmed baking sheets with foil. Place a wire rack on each baking sheet and brush each rack with 0.5 teaspoon of the coconut oil.
2. Prepare Dredging Stations:
o In a large resealable plastic bag, combine the 2.0 tablespoons of tapioca or arrowroot flour, 0.5 teaspoon of sea salt, 0.25 teaspoon of black pepper, and 0.125 teaspoon of cayenne pepper. Shake to combine.
o In a shallow dish, whisk together the 2.0 large eggs and 2.0 tablespoons of water.
o In another shallow dish, combine the 1.0 cup of Paleo White Sandwich Breadcrumbs with the remaining 1.0 teaspoon of coconut oil. Use your fingers to thoroughly blend the oil evenly into the crumbs.
3. Prepare Onions: Cut the sweet onions into 0.5-inch (1.27 cm) thick slices. Carefully separate them into approximately 24.0 large rings, reserving the smaller inner rings for another culinary use.
4. Coat Onion Rings: Place a few onion rings at a time into the plastic bag with the flour mixture. Shake the bag gently to ensure each ring is thoroughly coated. Next, dredge the floured onion rings in the egg mixture, allowing any excess to drip off. Finally, press the egg-coated rings into the breadcrumbs, ensuring the crumbs adhere well to all sides.
5. Bake: Arrange the coated onion rings in a single layer on the prepared wire racks. Bake for 12.0 to 15.0 minutes, or until the onion rings are golden brown and crispy. Do not turn the onion rings during baking.
6. Serve: Serve the crispy oven-fried onion rings immediately for best taste and texture.
