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:
yellow onions (medium)
Olive oil, for blending
1 1/2 tablespoons
Kosher sea salt
Parmesan (grated) or nutritional yeast
freshly ground black pepper
Vegetable oil, for frying
For the kefir-cucumber raita:
In This Recipe
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.