Ingredients:

  • 1 large Yellow or Spanish Onion
  • 2 large Eggs, whisked
  • 1 Tbsp Heavy Cream or unsweetened almond milk
  • 1 tsp Hot Sauce (optional)
  • 1/4 tsp Black Pepper
  • 1 cup Super-Fine Almond Flour
  • 1/2 cup Finely Grated Parmesan Cheese
  • 2 Tbsp Coconut Flour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Smoked Paprika (optional)
  • 1/2 tsp Kosher Salt (plus extra for seasoning after cooking)
  • 1/4 tsp Black Pepper
  • 1-2 Tbsp Neutral cooking spray (e.g., avocado or coconut oil spray)

Instructions:

  1. Prepare and Dry the Onion Rings: Trim the ends off the onion, peel and slice into thick 1/2-inch (1.2 cm) rounds. Gently separate the slices into individual rings, discarding tiny inner pieces. Lay the rings out on a paper towel and pat them completely dry to ensure the coating sticks.
  2. Set Up the Breading Station: In the first shallow dish, combine the whisked eggs, heavy cream, hot sauce, and pepper (Wet Mix). In the second shallow dish, thoroughly whisk together the almond flour, Parmesan, coconut flour, garlic powder, onion powder, paprika, salt, and pepper (Dry Mix). Set a wire rack over a baking sheet.
  3. Bread the Rings: Dip each dry onion ring into the Wet Mix, allowing excess liquid to drip off. Immediately transfer the ring to the Dry Mix. Use your fingers to firmly press the coating onto all surfaces of the ring. Place the coated rings onto the prepared wire rack.
  4. Chill the Coating: Once all rings are coated, place the entire tray in the freezer or fridge for 10–15 minutes. This chilling step is essential for the coating to set up and prevent it from blowing off during air frying.
  5. Air Fry in Batches: Preheat the air fryer to 375°F (190°C). Place a single layer of coated rings into the air fryer basket (do not overcrowd). Cook for 6 minutes.
  6. Flip and Finish: Open the basket, flip the rings, and lightly spritz the exposed side with cooking spray. Cook for another 6–8 minutes, or until the coating is deeply golden brown and the onion is tender. Remove the cooked rings, sprinkle immediately with a pinch of extra salt, and repeat the process with the remaining batches.