This recipe originally appeared on www.food24.com, by Illanique van Aswegen.
250 ml sour cream
5 ml lemon juice
10 g green chilies, chopped
6 large basil leaves
pinch of salt and pepper
220 g or one large onion
5 ml garlic, crushed
60 ml coconut flour
125 ml Gruyere/Parmesan cheese, finely grated
15 ml sesame seeds
pinch of cayenne pepper
pinch of salt
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.
TIP: The coconut flour can also be replaced with almond flour