Remember when you were a little kid, and there were some foods you just wouldn’t touch? For me, onions were near the top of my list, if not at the very top. If a meal had onions in it, you’d better not tell me or I was immediately turned off.
Now, I can’t think of many things I wouldn’t want with onions. To me, onions are the king of all vegetables and during my sugar, carb detox, I learned to just love them carmelized. Yes, they became like treats, so you know I must have been desperate.
I love onion rings, but the fat grams and calories. Yikes!! This little side dish, easy to whip up, (not to mention burn), is a great addition to every onion lovers menu and you can mix and match your favorite spices. Once I finished my carb detox and wanted to incorporate healthy “junk food”, this was a great lower carb appetizer.
This recipe, along with about 30 others, have been sitting in my drafts for two years waiting for me to retake better pictures. Well, I’m just going ahead with it anyhow. Envision perfect photography and these taste better than they look. 🙂
1/2 medium yellow onion
1/2 cup all-purpose flour
1/2 tsp baking powder
1 egg, lightly beaten
1 tsp Thai seasoning (or your favorite – garlic, onion powder etc)
2 tsp canola oil
Whisk egg in a medium mixing bowl with a fork until lightly beaten.
Peel and dice half a yellow onion. Reserve unused half for another meal.
Combine onions, flour, baking powder, a dash of salt, 1 teaspoon Thai seasoning, and 1/2 cup of water in the medium mixing bowl with the egg. Whisk with fork to combine.
Heat 2 teaspoons of olive or canola oil in a large skillet over medium-high heat. Spread the batter in skillet, and cook for 10 to 12 minutes (depending on desired crispness). Turn cake over with a large spatula halfway through cook time.
Cut in wedges and serve.