With a chili and sour cream dip. These little fried nuggets of yumminess are utterly divine.
|250 ml||sour cream|
|5 ml||lemon juice|
|10 g||green chillies — chopped|
|salt and freshly ground black pepper — pinch|
|5 ml||garlic — cloves, crushed|
|60 ml||coconut flour|
|125 ml||gruyère cheese — grated|
|15 ml||sesame seeds|
|cayenne pepper — pinch|
|salt — just a pinch|
|olive oil — for shallow frying|
For the dip, place everything in food processor and blend until smooth. Store it in the fridge until ready to use.
For the onion rings, cut the onion into 0.5cm slices.
Lightly whisk the egg and garlic together. Soak the onion slices in the egg mixture for 10 minutes.
Combine the coconut flour, cheese, sesame seeds, cayenne and salt.
Heat some oil in a deep pan for shallow frying. Dip each onion ring into the coconut flour mixture and then place it in the hot oil. Fry the onion rings in 3-4 batches. Drain on paper towel and serve with the dip.
The coconut flour can also be replaced with almond flour
Recipe reprinted with permission of Illanique van Aswegen.
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