- Onion - Avocado Oil Paleo & Vegan Version: - Non-Dairy Milk - White or Apple Cider Vinegar - Blanched Almond Flour - Arrowroot or Tapioca Flour
Peel and slice the onion thinly. Then, separate all of the slices. Pour the milk and vinegar into a shallow dish and mix well.
Place the onions in the shallow dish with the milk mixture. Press the onions down so they're submerged as much as possible.
In a bowl, combine the blanched almond flour, arrowroot, salt, pepper, cayenne (if using), mustard powder, garlic powder, and onion powder.
Using tongs, remove a few onions from the milk mixture and dunk them in the flour mixture. Coat the onions well, shake off the excess, and set them aside on a plate.