Oh, onion rings. They rank high on my favorite-summer-fast-foods-as-a-kid list. Oh yes, that's a list. I'm a lister. And an order of onion rings with a vanilla milkshake still ranks high on my list of favorite fast food orders.
Okay, maybe I have too many lists.
These are a jazzed up version of onion rings. They are heavy on the onion, low on the breading, with toasted coconut coating the outsides. Even though coconut is the main breading ingredient, the flavor isn't in your face. It goes well with the onion; they sort of balance each other out.
Toasted Coconut Onion Rings, serves 6-8 as an appetizer (you can easily cut this in half if needed).
3-4 large onions
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 cup milk
3 cups finely chopped coconut flakes (I used unsweetened)
enough oil to fry (or you can bake, instructions below)
Begin by slicing the onions into rings. Do you cry when you cut up onions? I do.
In a medium bowl, combine the flour, baking powder, and salt. Stir to combine. In another bowl, whisk together the eggs and milk. Chop up the coconut flakes (by hand or with a food processor) and place this on a large plate.
Dip the onion rings in the flour mixture, then in the egg mixture. Let them dry for a minute or two on a cooling rack. Then dip them into the coconut, coating all sides.
Heat enough oil so the rings will have room to float to around 350°F. Fry the onion rings for about 30 seconds on each side, using kitchen tongs to turn and remove them from the oil once done. Remove to a plate lined with paper towels to remove excess grease.
If you want to bake the onion rings, place them on one layer on a baking sheet lined with a baking mat or parchment paper. Bake at 400°F for about 20 minutes, turning once in the middle of the bake time. These actaully tasted more strongly of coconut than the fried version. I think these would make an awesome addition to a salad. :)
I served these with some store-bought sweet and sour sauce. But I also think they'd be good with ketchup. But I really like ketchup. :) These are best when they are still warm just after frying. Enjoy! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited using A Beautiful Mess actions.