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.


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
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


Step 1
To make the kefir-cucumber raita, mix together all of the ingredients. Set aside.

Step 2
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.

Step 3
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.

Step 4
In a blender, purée soft the onion skins with a splash of olive oil and a pinch of salt until smooth.

Step 5
In large mixing bowl, stir together chickpea flour, Parmesan, salt, baking soda, pepper, and cayenne.

Step 6
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.

Step 7
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.

Step 8
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.