For the batter:
- 14 ounces Fatworks Beef Tallow
- 2 large sweet or white onions
- Sea salt, to taste
- 2 eggs
- ¼ cup filtered water
- ¼ teaspoon ground mustard
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
- Pinch of paprika
- ¼ teaspoon baking powder
- ½ cup almond flour
- 5 tablespoon tapioca or arrowroot starch, divided
Prep time: 15 minutes, Cook time: 20 minutes, Total time: 35 minutes
Gluten Free, Paleo Friendly
Add the Beef Tallow to a wide, heavy-bottom skillet of approximately 10” diameter (the fat should have about a 2” depth in the pan you use). Heat over medium heat until it reaches 350F. Have a cooling rack set over paper towels ready for frying.
Trim one end off the onions and cut into ¼” slices. Remove the outer layer of each slice and discard the very center of each (this usually consists of very small, sometimes green pieces in the middle). Separate the rings of each slice into a large bowl. Add 1 tablespoon of the tapioca starch and toss to coat the onion rings well. Set aside for later.
Add the eggs, water, mustard, garlic salt, pepper, paprika, baking powder, almond flour, and remaining 4 tablespoons of tapioca starch to a blender. Blend on high until very smooth. Pour the batter out into a wide bowl.
Once the oil is hot, fry the onion rings by dipping the dusted rings into the batter briefly to coat. Shake off the excess batter so that only a very thin coating remains. Place the ring into the hot oil and cook until lightly browned, about 2 minutes per side. Repeat with remaining onion rings. Be careful not to crowd the pan or the oil temperature will drop too low. Move the fried rings to the cooling rack and sprinkle with sea salt, as desired.
Best enjoyed immediately.