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Hawaiian Coconut-Crusted Vidalia Onion Rings with Tamari-Ginger Dipping Sauce

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Servings: Serves 4

Cook Time: 5 minutes

Prep Time: 15 minutes

Ingredients

1/2 cup oil for frying
1 large vidalia onion
1 cup self-rising flour ( batter)
1 teaspoon salt (batter)
1/4 teaspoon ground white pepper (batter)
2 large Eggs, beaten (batter)
1 cup Milk (batter)
1/4 cup ground macadamia nuts (batter)
1/4 cup ground almonds (batter)
1 tablespoon Ginger, ground (batter)
1/4 cup sesame seeds (crust)
1 1/2 cups sweetened Shredded coconut (crust)
1/4 cup chopped vidalia onion (sauce)
1/4 cup apple juice (sauce)
2 tablespoons reduced-sodium tamari (or soy sauce) (sauce)
2 tablespoons Rice Wine Vinegar (sauce)
1 teaspoon finely grated, peeled fresh ginger root (sauce)
1/2 teaspoon toasted sesame oil (sauce)

Directions

* Tamari-Ginger Dipping Sauce: In a food processor or blender, combine all the ingredients and process until the onion is finely chopped.
* Make the Basic Batter: Mix the flour, salt, and pepper in a medium size bowl. Add the eggs and milk, whisking gently until a smooth thick batter forms. Stir the macadamia nuts, almonds, and ginger into the batter.
* Make the Coconut Crust: In a shallow bowl, combine the sesame seeds and coconut.
1. In a large heavy skillet, pour the oil to a depth of 3/4 inch and heat to 375 degrees. Peel the Vidalia onion and cut crosswise into 1/2-inch thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.)
2. Dip an onion ring into the batter, coating thickly, then dredge in the sesame/coconut mixture. Lay the onion ring gently in the hot oil and cook until underside is dark golden-about 2 minutes; turn and cook 2 to 3 minutes longer. Remove and drain on paper towels. Keep warm in a 200 degree oven.
3. Repeat with remaining rings. Cook 2 to 3 rings at a time depending on the size of your skillet, taking care not to crowd the pan or let the temperature drop too much, which will result in greasy rings. Serve warm with Tamari-Ginger Dipping Sauce.
Courtesy of the Vidalia Onion Committee.

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 1433 kcal (71%)
Calories from Fat 1017 kcal (0%)
Total Fat 113 g (173%)
Saturated Fat 45 g (225%)
Cholesterol 2180 mg (726%)
Sodium 1749 mg (72%)
Total Carbohydrates 68 g (22%)
Dietary Fiber 15 g (60%)
Protein 84 g (140%)
Vitamins
Vitamin A 2612 IU (52%)
Vitamin C 26 mg (43%)
Minerals
Calcium 531 mg (10%)
Iron 27 mg (45%)

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