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Author Notes: Inspired by A Brown Table's cauliflower Parmesan pakoras, these fried onion skin snacks are a savory and simple way to integrate antioxidant-rich onion skins into your diet. Serve with a cucumber raita spiked with ginger and garlic. —Kate Weiner
For the pakora-fried onion rings:
- 4 yellow onions (medium)
- Olive oil, for blending
- 1 1/2 tablespoons Kosher sea salt
- 2 cups chickpea flour
- 1/2 cup Parmesan (grated) or nutritional yeast
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne
- Vegetable oil, for frying
For the kefir-cucumber raita:
- 1 cup kefir
- 1 tablespoon olive oil
- 3/4 cup chopped cucumber
- 1 splash lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- To make the kefir-cucumber raita, mix together all of the ingredients. Set aside.
- Carefully peel onions: Throw away the paper and set the skins (the thicker outer layer normally discarded) aside. Cut the onions crosswise into 1/4- to 1/2-inch thick slices.
- Optional: Bring a small part of water to a boil. Add the thick onion skins and cook until soft and pliable. If you cooked the onion skins, drain them.
- In a blender, purée soft the onion skins with a splash of olive oil and a pinch of salt until smooth.
- In large mixing bowl, stir together chickpea flour, Parmesan, salt, baking soda, pepper, and cayenne.
- Stir the onion skin mixture into the pakora batter. If you need to, add water to make the batter the consistency of a thick pancake batter.
- Pull apart the onion slices into rings, then mix into the batter and let sit for approximately ten minutes. Pour a couple inches of vegetable oil into a heavy-bottomed pan or wok and heat over medium-high.
- Once oil is hot, add the pakora-battered onions to the pan and cook until golden-brown. Nik of A Brown Table suggests transferring the fried onions from the pan to a paper towel-lined plate with a slotted spoon to help drain any excess oil.
- This recipe is a Community Pick!