Hawaiian Coconut Crusted Onion Rings Wtamari Ginger Sauce Recipes

TOGARASHI ONION RINGS WITH WASABI DIPPING SAUCE

Steps:

• Heat 3 inches of oil in a medium Dutch oven until the oil reaches 365 degrees F.
• Whisk together the mayonnaise, vinegar, sugar, togarashi and wasabi in a small bowl. Top with the pickled ginger. Refrigerate until ready to serve.
• Peel the onions and cut them crosswise into 1/2-inch-thick slices. Separate the slices in rings. Set up a dredging station with two shallow dishes. Pour the buttermilk into the first dish. In the second dish, whisk together the panko, flour, sesame seeds, cayenne, garlic powder, onion powder and salt. Dip each onion ring in the buttermilk and then in the seasoned panko mixture. Set on a baking sheet in a single layer until you have dredged all the onion rings.
• Working in batches, gently add the breaded onion rings to the hot oil and fry until golden brown and crispy, about 4 minutes, flipping them over halfway through. Remove to a paper-towel-lined baking sheet and season with togarashi.
• Serve the onions rings with the wasabi dipping sauce.

CRISPY COCONUT ONION RINGS

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!

MAUI ONION NAPOLEAN WITH ORANGE GINGER SAUCE

Steps:

• To prepare the sauce, use a blender and combine all of the ingredients except the olive oil and blend well. Slowly add the olive oil while the blender is running to incorporate the ingredients.
• With each onion slice, rub 1 side with olive oil, thyme, and the Sambal. Grill the onion rings, bigger side down, turn and spread the goat cheese. Grill an additional 30 seconds longer. Continue to stack the onion and cheese, then basil, tomato, and basil again.
• To serve, spread the sauce onto each plate or a large platter and place the onion napoleons on sauce.

HAWAIIAN COCONUT-CRUSTED ONION RINGS W/TAMARI-GINGER SAUCE

Steps:

• To prepare Tamari-Ginger Dipping Sauce, combine all ingredients in a food processor or blender and process until the onion is finely chopped. Then set aside. Makes 2/3 cup.
• To make Basic Batter: Mix flour, salt and pepper in a medium size bowl. Add eggs and milk, whisking gently until a smooth thick batter forms.
• To make the Coconut Crust: Stir macadamia nuts, almonds and ginger into the batter. In a shallow bowl, combine the sesame seeds and coconut.
• In a large heavy skillet, pour the oil to a depth of 3/4 inch and heat to 375°F
• Peel Vidalia onion and cut crosswise into 1/2-inch thick slices; separate the slices into individual rings. (Reserve the onion centers for another use.) 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 F oven.
• 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.