3/4 cup almond flour
2 egg whites, plus enough water to make 2/3 cup total
1 tablespoon olive oil
2-4 yellow or white onions
1 teaspoon salt
1. Beat the egg whites, water and whole egg together with a fork.
2. Add all other ingredients except the onions. Mix well. (I beat it with a fork.) Note: I usually add a little more almond flour to the batter because I like it thick. Test the first batch and then add about 1 tablespoon of flour at a time. I end up adding about 3 tablespoons.
3. Fill a small sauce pan with olive oil until it’s about 1″ deep.
4. Set the burner on medium-low and move on to the next step while the oil heats up. It should be about 375 F degrees if tested. If you don’t have a thermometer, run your fingers under the water and flick the water from your fingers into the oil. If it sizzles, it’s ready.
5. Slice onions to a thickness you prefer. I like them thin.
6. Drop a few separated onion slices into the batter. Mix it up with a fork to make sure the onions are covered.
7. Pull onions out and drop into the oil. Let it cook for about 2 minutes on each side.
8. Remove them onto a paper towel to absorb the grease.