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 1To make the kefir-cucumber raita, mix together all of the ingredients. Set aside.
Step 2Carefully 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 3Optional: 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 4In a blender, purée soft the onion skins with a splash of olive oil and a pinch of salt until smooth.
Step 5In large mixing bowl, stir together chickpea flour, Parmesan, salt, baking soda, pepper, and cayenne.
Step 6Stir 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 7Pull 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 8Once 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.