Bahama Breeze Island Onion Rings
By Todd Wilbur
Menu Description: "Thick-cut and coconut breaded, with chili-horseradish and citrus-mustard dipping sauces."
Track down a couple large, sweet onions, and some shredded coconut for this Island-style twist on golden onion rings. Make 1-inch slices in each onion so that when the slices are separated you end up with at least 16 wide rings. The breading here will be enough for that many rings, although you might be able to squeeze out a few more. I've also got clones here for the diptastic sauces (check out the secret ingredient that gives the citrus-mustard clone its strong orange flavor without thinning out the sauce). When you're done, you'll have an impressive tower of rings that makes a kickin' appetizer or party dish for at least a half dozen of your crazy friends and family folks.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 1/3 cup mayonnaise
- 1/3 cup Heinz chili sauce
- 2 teaspoons prepared horseradish
- 2 teaspoons finely minced parsley
- Pinch salt
Citrus-Mustard Dipping Sauce
- 1/4 cup orange juice concentrate, thawed
- 1/4 cup Grey Poupon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1/2 teaspoon finely minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarse grind black pepper
- Pinch of salt
- 2 large sweet onions, sliced and separated into 16 1-inch-wide rings
- 2 cups all-purpose 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
- 3 large eggs, beaten
- 3 cups milk
- 4 to 8 cups oil or shortening (as required by your deep fryer)
- Do This
1. Make chili-horseradish sauce by combining all ingredients in a small bowl. Cover and chill.
2. Make citrus-mustard dipping sauce by combining all ingredients in a small bowl. Cover and chill this sauce, too.
3. Combine flour, 2 teaspoons salt, 1 teaspoon paprika, 1 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. In another large bowl, combine breadcrumbs and coconut. In a third, smaller bowl, combine beaten eggs and milk. When your onions are sliced into wide rings and separated, bread each ring by first dipping it in the egg and milk mixture, then into the flour blend. Go through this first step with three or four onion rings at a time, allowing them to sit in the flour blend for a bit so that the flour has time to set up and stick to the onions. Dip those same onion rings back into the milk and egg a second time, and then back into the flour blend. Now we switch it up. Dunk the rings back into the wet stuff, and this time give them a coating of breadcrumbs. Do that one more time: wet stuff then breadcrumbs, and set the rings on a plate. When all of the rings have been breaded, allow them to rest for 30 minutes so the breading will surely stick when the rings are fried.
4. Preheat 4 to 8 cups of oil or shortening to 350 degrees F in your deep fryer. 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.
Serves 6 or more as an appetizer (16 large onion rings).
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.