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Whenever my husband and I try a new restaurant, we always order onion rings if they are on the menu.  It’s an easy way to tell if the restaurant has quality food or generic food. 

We take our onion rings pretty seriously.  If the restaurant has excellent onion rings then we will inevitably go back, if for nothing else than to order them.

In the last few years, we’ve been fairly disappointed in the onion ring selection in the various towns we’ve lived in.  We’ve also tried making onion rings at home and despite “rave review” have been fairly disappointed with either the crispness or flavor.  

However, last month as I was telling someone about our Crispy Coconut Chicken and how amazing it is, the idea hit me.  Why not turn that into Crispy Coconut Onion Rings? 

I mean, it sounds good in my head, so it must be good – or so I hoped.

And after playing around with the recipe, making a few different variations, we decided that this recipe was a knock out winner. 

Sweet coconut flakes coating a sweet onion ring, proving the perfect crunch is a match made in heaven.

The only real issue is that we can’t decide on what the best dipping sauce is for it.  Typically we enjoy ranch with our onion rings, but ranch and coconut just don’t mesh well for me.

I personally think a nice raspberry chipotle sauce is perfect.  My husband though liked it just as it was with no dipping sauce. 

So I guess my question to you is what sauce did you pick to accompany your crispy coconut onion rings? 

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Yield: 4 - 5 Servings

Crispy Coconut Onion Rings

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Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Ingredients

• 2 inches of vegetable oil
• 1 large sweet onion like Walla Walla, sliced into rings
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon cayenne pepper {optional}
• 2 eggs
• 1/2 cup milk
• 2 cups sweetened coconut flakes

Instructions

Fill a pot with 2 inches of oil. Set to medium heat. Ideally you want your oil to be between 285 - 300*F.
While oil is heating, slice onions and set aside.
In a bowl mix cornstarch, salt, pepper & cayenne pepper. Mix well. Set aside.
In another bowl mix eggs & milk together. Set aside.
In a separate bowl add coconut flakes.
Set a cooling rack over a cookie sheet and set aside.
Take onion rings and dip into cornstarch mixture then into egg and set on drying rack.
Do this to all onion rings {you may need to work in batches}.
Take dipped onion ring and dip again in the cornstarch mixture and again in the egg. Set again on the drying rack. Do 3 or 4 more and then take the first one and dip into coconut. Coat as well as you can. Set onto a plate. Repeat to all onion rings.
Oil should be hot at this point. If it is above 300*F remove from heat and allow it to cool down. If oil is too hot it will burn your coconut before your onion cooks.
Place onion rings into oil one at a time making sure to not over crowd your pot.
Cook for approximately 2 - 3 minutes per side. Coconut should be golden but not burned.
Allow to cook for a minute then devour!

Notes

If baking, follow above directions until cooking. Place coconut coated onion rings on a lined baking sheet. Preheat oven to 375*F and bake for 15 - 18 minutes.

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