Ingredients:

  • 1 large Yellow Onion (sliced into 1/2 inch rings)
  • 1/2 cup Finely Ground Almond Flour
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 2 Large Eggs
  • 1 tbsp Heavy Cream
  • 1.5 cups Pork Rind Panko
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 tsp Black Pepper

Instructions:

  1. Peel and slice the large yellow onion into 1/2 inch (12.7 mm) thick rounds, then carefully separate them into individual rings.
  2. Organize the station. Set up three bowls: one with almond flour and spices, one with whisked eggs and heavy cream, and one with the pork rind and parmesan mix.
  3. Apply the primer. Toss the onion rings in the almond flour mixture until they are completely matte and dry. Note: This creates the grip for the eggs.
  4. The binding wash. Dip each floured ring into the egg and heavy cream mixture, ensuring no dry spots remain.
  5. The final coating. Press the ring firmly into the pork rind panko and parmesan mixture. Bury the ring under the crumbs and press down to ensure maximum adhesion.
  6. Arrange for airflow. Place the coated rings on a wire rack set over a baking sheet, leaving at least 2 cm of space between each ring.
  7. Bake the rings. Slide the tray into a preheated 200°C oven and bake for 15 minutes until the coating is deeply golden and feels firm to the touch.
  8. The cooling rest. Let the rings sit on the rack for 2-3 minutes. Wait until they stop sizzling to allow the protein structure to fully set.
  9. Air fry at 190°C for 10–12 minutes, flipping halfway through, until the exterior is a deep golden brown and the crust is rigid.