The inspiration for this recipe came from Kiersten at Oh My Veggies, who made a baked version of the onion rings with a sweet chili dipping sauce a little over a week ago. I wanted to try them fried, so I whipped them up according to the recipe and fried them up.
I made a couple mistakes with the onion rings, though they did turn out pretty darn good anyway. First, I didn’t cut them thick enough, and secondly I didn’t let the oil get hot enough again after the first batch. Still, they turned out tasty and crispy, and I’ve added these coconut onion rings to my regular stable of recipes. They will be made again, for sure. Next time I’ll correct the first two mistakes, and I have also been thinking that I’ll use coconut milk rather than cow’s milk for that extra boost of coconut flavor.
- Onion Rings
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ cup milk
- 1 egg
- 1½ cups panko
- ¾ cup finely shredded unsweetened coconut
- 1 extra-large sweet onion, sliced into ¼-inch thick rings
- Oil for frying
- Sweet Chili Sauce (from Oh My Veggies)
- Place oil in deep fryer, wok, or heavy pan and heat to 350 degrees.
- In the meantime, whisk together the flour, paprika, and salt in a shallow bowl or dish. In another dish, whisk the milk and egg. In a third dish, combine the panko, coconut, and salt.
- Break the onion slices into individual rings. Dredge each ring in the flour mixture, then dip it in the milk mixture, and then press it into the panko mixture, making sure to coat all sides. Place the breaded ring onto one of the wire racks, and repeat until all the rings are coated. (To save space, put the smaller rings inside the larger ones on the racks.)
- Once all the rings are coated drop them in the oil and fry until golden brown, about 2 minutes.
- Remove from oil and place on paper towels to drain.
I’m not completely happy with the photos either, but I think a good part of that has to do with the onion rings being too thin. On the upside, I made these the same day as the Filet Steaks with Onion Strings and Ale Sauce, which was accompanied by Bacon Blue Cheese Mashed Potatoes, and they went with the mashed potatoes like a charm. The sweetness of the onion and coconut really played well with the saltiness and bite of the blue cheese. So, it was ultimately quite successful. Thanks Kiersten for the great recipe!