Gluten-free onion rings
|2||onions — large white|
|salt and freshly ground black pepper|
|300 g||almonds — ground|
|250 ml||canola oil — for frying|
|lemon — zest only|
|15 ml||fresh parsley — or mint, chopped|
|1||fresh chillies — deseeded, chopped|
Peel and slice the onions in thick 5 mm slices.
Loosen the layers of the onion and select only the really big rings to crumb.
Keep the smaller rings for stocks and stews, but be warned, raw onion, peeled cannot be kept for longer than a few hours.
Pour the almond flour into a shallow dish and also break the two eggs into another small bowl and beat the eggs lightly with a fork.
Start crumbing your onion rings, by dipping it into the egg mixture first and then into the ground almonds.
Place the crumbed onion rings on a baking sheet that you have lined with baking paper.
Once you have crumbed all the onion rings, refrigerate for at least an hour.
Heat the oil in a pan and fry the onion rings in batches until crispy and golden brown.
Serve with the perfect steak and the home-made mayonnaise!
Recipe reprinted with permission of MyEasyCooking. To see more recipes, click here.