From www.TopSecretRecipes.com Thick-cut and coconut breaded, with chili-horseradish and citrus-mustard dipping sauces. That's what the menu says! I have bought coconut onion rings frozen and they were so good I had to find a recipe! I haven't tried these yet but plan to soon. Put here for safekeeping. A Todd Wilbur copycat recipe. This recipe comes with 2 dipping sauce recipes, but if you like, use whatever sauce you like. This makes alot of breading, so you may can half the recipe or put the excess in the freezer for next time.
Chili Horseradish Sauce
- 1⁄3 cup mayonnaise
- 1⁄3 cup chili sauce (Heinz recommended)
- 2 teaspoons prepared horseradish
- 2 teaspoons finely minced parsley
- 1 pinch salt
Citrus Mustard Dipping Sauce
- 1⁄4 cup orange juice concentrate, thawed
- 1⁄4 cup Dijon mustard (Grey Poupon recommended)
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon finely minced garlic
- 1⁄4 crushed red pepper flakes
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch salt
- 2 large sweet onions, sliced, separated into 16 (1-inch-wide)
- 2 cups flour
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 2 cups plain breadcrumbs
- 1 cup shredded coconut (unsweetened)
- 3 eggs, beaten
- 3 cups milk
- 4 -8 cups oil or 4 -8 cups shortening
- Make chili-horseradish sauce by mixing all the ingredients in a small bowl. Cover and chill.
- Make citrus-mustard dipping sauce by mixing all the ingredients in a small bowl. Cover and chill this sauce, too.
- Combine flour, salt, paprika, black pepper, onion powder, and garlic powder in a large bowl.
- In another bowl, combine breadcrumbs and coconut.
- In a third, smaller bowl, combine beaten eggs and milk.
- Bread each ring by first dipping it in the egg and milk mixture, then into the flour blend. Go though this first step with three or four onion rings, allowing them to sit in the flour blend for a bit so that the flour has the time to set up and stick to the onions. Dip those onion rings back into the milk and egg, and then back into the flour blend, allowing them to rest a bit again. Now dip the rings back into the milk and egg and then into the breadcrumb and coconut blend. Repeat this step again, dipping the rings back into the egg and milk and into the breadcrumbs, then let the rings rest on a plate.
- When all the rings are breaded (a restaurant serving is 16 onion rings), allow them to rest for 30 minutes so the breading will stick when the rings are fried.
- Preheat 4 to 8 cups of oil or shortening to 350 degrees in your deep fryer(or in a saucepan). Fry 2 to 4 onion rings at a time for 1 to 2 minutes or until light brown.
- Drain the fried rings for a minute or so after they come out of the fryer, and then arrange them in three towers of 5 onion rings each, with the 16th onion ring stacked on the middle at the top of the three stacks. Serve the dipping sauces on the side in small bowls. Enjoy!
These were good, but there is a LOT of breading. I reduced the recipe by half, and used a vidalia onion. I also mixed some panko in with the breadcrumbs and coconut. I dipped each ring in egg wash and flour, breading twice, followed by another dunk in the wash and into the breadcrumb coating. This made quite a few onion rings! I tried for the stack, but didn't quite get it! With the amount of breading on these, the onions don't get very 'cooked'. That's OK, if you like the inside of your rings crunchy. I even had a few left over, that I froze. I'll bet they work just fine like that, too. Thanks for sharing a yummy recipe, Sharon!