CRISPY COCONUT ONION RINGS
Time 21m
Number Of Ingredients 9
Steps:
- 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!
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- 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.
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