Instructions

1. Blitz the pork rinds into crumbs and place into a bowl.
2. Add the coconut flour into a second bowl and the beaten egg in a third bowl.
3. Heat enough oil in a pan to deep fry the onions. Working in batches, dip the onion rings in the coconut flour and dust off any excess. Then dip them into the egg and allow excess egg to drip off. Finally, press the onion rings into the pork crumbs until well-coated.
4. Fry the rings in the hot oil for 4-5 minutes, using a slotted spoon to gently turn them in the oil. Remove and drain well.
5. Season with salt and freshly ground black pepper and garnish with chopped parsley before serving.