Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Peel the onions, and slice into 1/2" thick slices. Separate into rings, reserving the smaller ones for a different use if you'd like.
Place 1/2 cup of cassava flour in a large bowl. Toss with the onion rings to evenly coat, and set aside for 20 minutes.
After the onion rings have rested, remove them from the bowl, and add another 1/2 cup of cassava flour, 1/2 cup of arrowroot flour, and 2 tsp of Primal Palate Barbecue Rub.
In a liquid measuring cup, beat 1 egg, then add to it 1 cup of sparkling water.
Gradually stir the wet ingredients into the dry mixture. Once mixed, add 1/4 cup of filtered water, more or less, to thin the batter out. You want the batter to be slightly thicker than pancake batter. Test it by dipping in an onion ring. The batter should stick to the onion ring and not run off immediately.
Heat 2-3 cups of coconut oil in a medium sized pot for frying (you want at least 1.5" depth. You can use any type of oil you'd like to fry. Heat the oil to 350 degrees Fahrenheit, measured with a candy thermometer.
Test everything with a single onion ring: carefully and slowly submerge the onion ring in the hot oil (doing this slowly prevents it from sticking to the bottom of your pot). Fry for 3 minutes, flipping halfway through. Transfer to a wire rack to dry. If it turns out well, continue with the rest of the batch, frying a few at a time.
Serve hot alongside your favorite dipping sauces. You can keep them warm in a 250 degree oven, if you are cooking a larger batch.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.