Instructions

1. Process the pork rinds until they are crumbs and set in a bowl.
2. Place the coconut flour in a second bowl and the beaten egg in a third.
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 into the egg, allowing the excess drip off. Finally, press the onion rings into the pork crumbs until fully 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.