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To make the yogurt paprika sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle mash down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of white wine vinegar, 1/2 teaspoon of fresh lemon juice, and season with sea salt and freshly cracked black pepper, then mix everything until well mixed, cover with seran wrap and add to the fridge
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Grab 1 large onion, cut off about 1/2 inch from the root and slice the onion in 1/4 inch thick slices, remove the first 2 layers fom each slice and discard, then grab the next 3 to 4 rings, discard the smaller ones as well, you should end up with about 16-18 onion rings
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Add 1/2 cup of all-purpose flour and 1/2 teaspoon of baking powder into a bowl and mix it together, in another bowl crack 2 organic eggs, beat them and then add 2 tablespoons of organic milk and mix everything together until well mixed, in a shallow bowl add 1 cup of plain breadcrumbs, season the breadcrumbs with 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley and 1/2 teaspoon of sea salt, mix everything together until well mixed
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To prepare the onion rings, first coat them in the flour, then the egg wash and then the breadcrumbs, repeat each step for a double coating, continue until all the rings are coated
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Heat a small non-stick frying pan with a medium heat and add 1/3 cup sunflower oil, once the oil get´s hot start frying the onion rings in batches, don´t overcrowd the pan, cook between 30 to 40 seconds per side then transfer to a plate with paper towels
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Add the sauce to a bowl and place on a plate, decorate the onions rings around the sauce and garnish with fresh parsley
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Enjoy!