Paleo Onion Rings! (Gluten/Grain/Dairy/Nut Free)


Ring-a-ling-ling here comes the onion rings! These are to die for. Like nom nom nom... and they are almost gone!  I'm sitting at my computer right now, trying to concentrate and tell you about them but honestly, I'm so distracted. The smell of their fried-goodness keeps  finding its way over to me. Walking from my computer to the plater that they sit on may be the only exercise that I get today, and I may or may not be completely content with that.



Onion Rings


  • Coconut Oil for Frying (or other oil of choice!)
  • 3 medium Onions
  • 2 Large Eggs whisked
  • Flour Coating
  • 3/4 Cup of Tapioca or Arrowroot Starch
  • 2 Tsp. Smoked Paprika
  • 1/8-1/4 tsp. Cayenne Pepper
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Salt
  • 1/4 Tsp. Black Pepper (optional)


  1. Place a small heavy bottomed saucepan just big enough to hold your onion on the stove and fill it 3/4 of the way with oil. Heat up to 350 degrees slowly while you prepare the onion.
  2. Slice the Onion into thick slices.
  3. Whisk eggs together; set aside.
  4. Mix together the flour coating ingredients (starch and spices)
  5. Working in batches, dip slices of onion in eggs.
  6. Place your egg coated onion into the starch mixture.
  7. Carefully place the flour coated onion slices into the hot oil, and fry for 2-4 minutes until crispy and golden brown.
  8. Remove from oil, place on paper towel to soak up excess oil and then serve hot!


ps. Want to make a Paleo Bloomin' Onion??  Theres a recipe for that in the Club Angell member archives 🙂




Brittany Angell

8 comments | Leave your own

  1. Heather Riley

    You’re kind of awesome. 🙂

  2. Shannon

    These look awesome! I can not have egg whites, do you think it would be okay to just use egg yolks?

  3. Tara

    Hey there,
    I’m new to all this and kind of grooving on this recipe but I’m curious – is there a difference between tapioca flour and tapioca starch?

  4. Janelle Duah

    So good. Kinda hard, because I couldn’t use a thermometer to accurately gauge to temperature and some of the coating fell off but it still was so good!

  5. Diane Hart

    I made these tonight and they turned out great!
    I would like to try baking them though, do you have
    any advice on that? Thanks!

  6. Di

    I have always loved a delicate onion ring, the kind that have a crispy coating that doesn’t overwhelm the soft yet chewy texture of the onion inside…These, THESE, are perfection. The addition of smoked paprika is wonderful.

    Once they sat for awhile they got a little softer—a quick spell in a hot oven brings ’em right back to crispy. But don’t get me wrong, even soft at room temp they are very yummy!

    We had ours with a bunless cheeseburger wrapped in lettuce…They were a huge hit with everyone in the family!

  7. Pat

    Could you fry pickles this way too?

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