Onion rings usually fall apart at the first bite — the coating slides right off. The fix is the double dredge: seasoned kamut flour, coconut milk, and back through the flour again. Thick, craggy, and the crust stays put.
Kamut Double-Dredged Red Onion Rings
Thick, craggy, deep-golden onion rings — double dredged in seasoned kamut flour so the crust actually stays on.
Ingredients
Method
- Cut the onions. Slice the red onions into thick rings, about ½ inch wide. Separate the layers and choose the larger rings.
- Make the seasoned flour. In a wide bowl, combine the kamut flour, sea salt, thyme, sweet basil, and cayenne. Mix thoroughly so every ring gets evenly seasoned.
- Set up your dredging station: seasoned kamut flour → coconut milk → seasoned kamut flour.
- First dredge. Coat each onion ring completely in the kamut flour. Shake off the excess.
- Dip in coconut milk. Submerge the floured ring in coconut milk and let the excess drip off for a second.
- Second dredge. Put it back into the seasoned kamut flour. Press the flour gently onto the onion to build a thicker, craggy coating.
- For an extra-heavy double dredge: dip it back into the coconut milk one more time, then give it a final coating of kamut flour. This creates the thickest, crunchiest crust.
- Let them rest 5–10 minutes. Place the coated rings on a rack or plate before frying. This helps the coating stick instead of falling off in the oil.
- Heat the oil to about 350°F. You want enough avocado oil for the onion rings to float without touching the bottom heavily.
- Fry in small batches for roughly 2–3 minutes, flipping once, until the coating is crisp and golden brown. Don’t overcrowd the pan or the oil temperature will drop.
- Transfer to a wire rack and hit them with a small pinch of sea salt while they’re still hot.
Notes
The coating sequence: red onion → kamut flour → coconut milk → kamut flour → coconut milk → kamut flour → fry. That final double dredge is what gives you the thick, rugged coating.
