I’ve really been missing onion rings since I went low carb.
Which is weird because it’s not like I ate them a lot before. I guess, like anything, it’s the knowing I can’t have them that makes me want them more!
I prefer beer battered onion rings, which these are not. But as a low carb substitute, they did have everything I look for in an onion ring.
Crunchy and savory on the outside – sweet and soft on the inside…
Mission accomplished!
These low carb onion rings are super easy to make.
My only change would be to cut them thicker than I did, as my breading to onion ratio was a little heavier than I would have liked. Next time I’ll cut the onion rings to about 1/2 inch thick.
Some people have commented that the breading didn’t stick to their onion rings. Please note that it’s important that your oil is hot enough to weld it on there almost instantly.
Also, you have to bread the onion rings individually, a couple at a time, not just dump the whole lot into the egg and then right into the breading in one pile.
If you do that you’ll get a lumpy mess and nothing will adhere to the actual onions.
Print
Low Carb Onion Rings
- Yield: 4 1x
Ingredients
- 1 large onion
- 1 egg
- 2 Tbsp coconut flour
- 2 Tbsp grated parmesan cheese
- 1/8 tsp garlic powder
- 1/4 tsp parsley flakes
- 1/8 tsp cayenne pepper
- salt to taste
- 1/4 cup olive oil for frying
Instructions
- Heat the oil in a medium saute pan.
- Meanwhile, beat the egg in a shallow bowl. Combine the coconut flour, parmesan, garlic powder, parsley flakes, cayenne and salt in a shallow bowl.
- Slice up your onion to a thickness of about 1/2 – 3/4 of an inch and break up the rings until you have a big pile. Add all of the onion rings to the beaten egg and mix thoroughly so they are well coated. Soak the onions in the egg for at least a minute, and then in small batches dip in the coating and then into the hot oil.
- Fry until golden brown and then turn with a fork or tongs to brown the other side. Remove to a plate lined with paper towels to soak up any excess oil.
- Serve with sugar free ketchup or the sauce of your choice. Enjoy!
- Category: Appetizer
- Cuisine: Onion rings
Nutrition
- Calories: 175
- Fat: 16g
- Carbohydrates: 4g net
- Protein: 3g
Sara O'Flaherty says
I tried these tonight and the coating would not stay on! I think next time I’ll do like I do with my fried chicken, and dry-coat the onions first, and then do the egg dip and re-coat them with the dry stuff. Makes for a thicker crust that might have a better chance of holding. :)
Mellissa Sevigny (sevimel) says
A few people have had trouble with the coating staying on and I’m not sure why. I will have to make them again and experiment – I had no trouble with it sticking on my batch. One problem may be the coarseness of the parmesan cheese in the breading. I use a very powdery grated cheese but if you’re using a really coarsely ground cheese then that might be part of the problem. I think a double coat is a great idea – let us know if it helps!
Cecilia @ My Life Sans Gluten says
Totally drooling! I’ll have to try these.
Mellissa Sevigny (sevimel) says
Hope you like them Cecilia, let us know how they come out!
Suzette Santori says
how about the eggless mayo, like Nayonaise? I havent tried it for this.
Mellissa Sevigny (sevimel) says
Thanks Suzette – the eggless mayo is a great idea for an alternative – if anyone tries it I hope they’ll report back on how it works!
Anonymous says
I am soo excited to try this!! I am allergic to eggs…any ideas for a substitution?
Mellissa Sevigny (sevimel) says
What Suzette said! Eggless mayo might work, if you try it let us know!
Kitchen Riffs says
I have never made onion rings. I love them, but just haven’t done it. These look great – I need to do this recipe. And soon. Thank you!
Mellissa Sevigny (sevimel) says
Hope you like them!
Ben&Kristen says
having trouble getting these crispy on the outside – any suggestions? do they have to be submerged in the oil? thanks!
Mellissa Sevigny (sevimel) says
The oil has to be about 350 degrees or they won’t crisp up – you’ll probably have to flip them halfway through to brown and crisp the other side. Another thing is don’t put too many in the pan at once or it cools down the oil and they won’t crisp up. Hope that helps!
Casey says
I have always been afraid of making onion rings and I do love them. You might have convinced me to give them a try. These are super crispy looking.
Mellissa Sevigny (sevimel) says
Just make sure your oil is nice and hot – hope you like them!
Matt Sevigny says
Congrats on 2 million hits sweet!!!
Mellissa Sevigny (sevimel) says
Thanks Hon! :)
Anonymous says
How much would a serving be?
3 rings? 4? These look delicious!
Mellissa Sevigny (sevimel) says
Actually you get quite a big pile of rings from a large onion. It would be hard to say how many exactly but it’s at least 1/2 cup per person.
Sarah C. says
I just was thinking, I’ll bet there is a low carb onion ring recipe out there… and then I found this! Thanks! But I have a question… coconut flour? I use almond flour as a low carb substiture but I have never heard of or seen coconut flour. Where would I find this?
Mellissa Sevigny (sevimel) says
You can get coconut flour from Whole Foods or other natural food markets but the cheapest is usually online from netrition.com, drugstore.com or wherever you can get the best deal. It’s versatile and works just like regular flour so it’s better than almond flour for some things, like frying. I love it!
Janknitz says
Since this recipe only uses 2 tbsp. of coconut flour, check the bulk bins at your local Whole Foods or other health type grocery store. My local WF has it in the bulk bins, so it’s possible just to buy a small amount of coconut flour to try this recipe out. I always buy it in bulk, getting just how much I need, because I go such a long time between uses that I don’t want the coconut flour to go bad before I use it again.