Beer-Battered Onion Rings

Beer-Battered Onion Rings

One of the many incredible products I tried while at Paleo f(x) a few weeks ago was Otto’s Natural Cassava Flour.  The genius couple behind this flour, Sadie and John, were passing out fresh tortillas with a garlic ghee spread. Garlic. Ghee. Tortilla. That’s a no brainer! Of course I stopped by multiple times, daily, to get samples.  I started to feel a bit guilty and considered putting on different disguises at each pass through.  This couple is seriously so nice it didn’t matter! They just kept feeding me samples and I kept devouring them in one bite. Seriously, the nicest people!  Saturday night a bunch of us met up to celebrate the one year anniversary of Tin Star Foods at one of the most fantastic BBQ joints in Austin, Freedman’s. Sadie and John came and I got to meet the kid, the myth, the legend….Otto!  What a sweetheart and so adorable! He and I had some fun kicking up rocks on the patio.

Beer-Battered Onion Rings

This spectacular flour is made from the cassava (or yuca) root.  It is peeled, flash dried and ground into an amazing, versatile flour substitute. Tapioca flour also comes from the cassava root, but the starch is extracted and bleached to create a different type of baking starch. There are so many great things about this product! What really stands out is that it is grain-free, making it gluten-free AND nut-free because it comes from a root vegetable.  That means it is an option for everyone; Paleo, AIP, diabetic, primal. Whatever your label may be, you can eat this stuff up! Besides the awesome flavor and texture of this flour, it also can be used as a 1:1 replacement in recipes that call for wheat flour.  WAIT, what! Yes, what I say is true.  For people in this community who are not baking inclined, myself being one of those people, this is great news!

Beer-Battered Onion Rings

Since transitioning over to a real foods diet I’ve yet to find an onion ring substitute that satisfies me.  Part of the issue is texture.  The other issue is that I am still learning how to use all these flour substitutes, so my attempts usually lead to onion ring disasters.  When I saw Otto’s Naturals Cassava Flour I instantly knew I had to make beer-battered onion rings! What better way to do it then with my favorite gluten-free beer, O’mission, which I  was introduced to at last year’s Paleo f(x).  Talk about a perfect match! With this recipe idea in mind, I ran straight to my father to tell him my brilliant plan.  My father and I are what I like to call onion ring connoisseurs.  By that I mean if there is an onion ring on the menu we will order it, eat it, critique it, and go back for more if it is up to our standards.  That was of course BP (before Paleo) because onion rings are typically crap food, drenched in highly processed flours, salts and seasoning stripped of their nutrients. Then fried in old toxic oils like vegetable or canola.  All kinds of bad news.  Until today!  My pops was a bit skeptical but upon first bite he immediately started signing a different tune. I believe it went something like, yuuuuummmmm!

Beer Battered Onion Rings
Prep time
Cook time
Total time
  • 1 cup Otto's Natural Cassava Flour (3/4 for batter, ¼ for dusting)
  • 1 12 oz O'Mission Beer (flavor of choice)
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ½ tsp paprika
  • ¼ tsp pepper
  • 2 large onions
  • coconut oil for frying
  1. Melt coconut oil in heavy-bottom pan, to a depth of 1 inch.
  2. Bring coconut oil to a temperature of 370, or medium high heat.
  3. Put flour and spices in a bowl, mix.
  4. Slowly pour (avoiding foaming) beer into flour mixture, whisk until combined.
  5. Let rest, while the onions are cut.
  6. Peel onions and cut crosswise ⅓ inch thick and separate into rings.
  7. Dust the onion rings with additional flour. I put mine in a glass container with a lid and shook what my mama gave me!
  8. Dip in batter, shake to remove excess batter.
  9. Working in batches fry the onion rings. 1 minute on each side.
  10. Using a slotted spoon set on paper towels, parchment paper or a wire rack to drain.

Understand, this recipe is somewhat of a treat and not something I would eat daily.  It is so good it has to be saved for special occasions!  Serve it up with a said of my Jalapeno Ketchup and you wont regret it! If you are not a Pale Ale fan, try the O’Mission lager or IPA and let me know how it tastes.

To a nourished life,


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