Ingredients:

  • 1 large Yellow or Spanish Onion (approx. 300g / 10.5 oz)
  • 250 ml (1 cup) Cold Water
  • 1 tbsp (15 ml) White Vinegar or Lemon Juice
  • 2 large Eggs, whisked
  • 30 ml (2 tbsp) Heavy Cream (Double Cream)
  • 5 ml (1 tsp) Dijon Mustard (optional)
  • Pinch of Salt and Pepper
  • 100g (1 cup) Finely Ground Pork Rinds (unseasoned)
  • 50g (½ cup) Superfine Almond Flour
  • 50g (½ cup) Finely Grated Parmesan Cheese
  • 10g (2 tsp) Smoked Paprika (or regular Paprika)
  • 5g (1 tsp) Garlic Powder
  • 5g (1 tsp) Onion Powder
  • 3g (½ tsp) Fine Sea Salt
  • 1g (¼ tsp) Black Pepper
  • High Heat Cooking Spray (such as Avocado or Coconut Oil)

Instructions:

  1. Slice the Onion: Peel the onion, trim the ends, and slice it into ½ inch (1.2 cm) thick rounds. Gently separate the rounds into individual rings.
  2. Soak (The Chef’s Secret): Place the rings in a bowl with the cold water and vinegar. Let them soak for 15 minutes to reduce the harsh onion flavor and aid coating adhesion.
  3. Dry Thoroughly: Drain the rings and pat them absolutely bone-dry using kitchen paper or a clean tea towel. Moisture is the enemy of crispness!
  4. Set Up Dredge Station: In Dish 1 (Wet), whisk eggs, cream, mustard, salt, and pepper. In Dish 2 (Dry), combine all ingredients for the dry dredge (pork rinds, almond flour, cheese, spices) and mix thoroughly.
  5. Dredge Process: Working in small batches, dip each dry onion ring fully into the Wet mixture (Dish 1). Immediately press it firmly into the Dry coating (Dish 2), ensuring the coating is packed densely into the ring.
  6. Chill for Adhesion: Place the coated rings on a wire rack set over a baking tray. Transfer the tray to the freezer and chill for a minimum of 30 minutes. This step is mandatory for a sturdy, crisp coating.
  7. Preheat the Air Fryer: Preheat the air fryer to 190°C (375°F).
  8. Load and Spray: Working in batches (do not crowd the basket!), lay the frozen rings in a single layer. Generously spritz the rings with high-heat cooking oil spray.
  9. Cook: Air fry for 6-8 minutes, then open the basket, gently flip the rings, and spray the second side.
  10. Finish and Serve: Cook for a further 4-6 minutes, or until the coating is deep golden brown and exceptionally crisp. Remove rings to a cooling rack and season immediately with a final pinch of salt, if desired. Repeat with remaining batches.