On the Fifth Day of Christmas... Five Gold Onion Rings with Yogurt Sriracha Dipping Sauce
On the fifth day of Christmas my true love gave to me..
Five Gold Onion Rings
GOLD ONION RINGS WITH YOGURT-SRIRACHA DIPPING SAUCE
Serves 2-4 (about 25 rings of various sizes)
Full-fat, full-flavor, gluten-free "adult" onion rings. But we're pretty sure the kids will devour them too. We've tried them under the broiler with a brushing of oil—they're good but (of course) not as delectable as submersed in fat. You'll need to hunt down a box of Mochiko sweet rice flour; most natural food grocery stores carry this in the baking section.
1/2 cup Viking yogurt, or plain yogurt if you're not fortunate enough to have your own Viking yogurt
1/2-1 teaspoon Sriracha chili sauce
dash sugar + salt
1 large sweet onion, sliced into 1/4-1/2-inch rings
2 cups Mochiko sweet rice flour, divided
1 1/2 cups shredded coconut
3-4 teaspoons curry powder
1-2 tablespoons jaggery sugar, or brown sugar
1/2 teaspoon ground turmeric
1 teaspoon sea salt
High-heat fat for frying (we use lard; but coconut oil or grapeseed oil can work)
Prepare the dipping sauce first because you'll want to serve these rings piping hot out of the oil. Mix all sauce ingredients in a small bowl. Set aside.
Next you'll need three plates lined up in a row on the counter right next to the stovetop:
Plate 1: 3/4 cup Mochiko flour
Plate 2: 4 eggs beaten together with 1/2 cup Mochiko flour
Plate 3: 1 1/2 cups shredded coconut + 3/4 cup Mochiko flour + 3-4 teaspoons curry + 1-2 tablespoons sugar + 1/2 teaspoon turmeric + 1 teaspoon salt
You'll also need two empty plates for placing the rings before and after cooking. Line one with a paper towel for the cooked rings. When you've got your onions sliced, your dipping sauce ready, and your plates all lined up in a row, you're ready to start dredging!
Thoroughly coat a slice of onion with the plain Mochiko flour. You want it to be very dry before dipping so the batter doesn't slide off while cooking.
Then dip it into the egg mixture, using your fingers to completely coat the ring. (You're fingers are going to get very sticky and gooey during this entire process.)
Then dredge it fully into the coconut mixture. The less you use your fingers on the ring the better. You want as much of the batter to stay on the ring. A thick coat is good. Place the ring on an empty plate. Repeat until all rings are dredged.
Heat enough fat in a large saute pan over medium-high heat to the height of about 1/4-inch from the bottom of the pan. (You will be turning the rings over once to get both sides so there needs to be at least enough fat to submerge half the ring at each turn; 1/4-inch should suffice. The rings should be submerged in the fat so the onion inside is soft but the outer batter gets browned and crispy.)
When the oil is hot but not smoking, place however many rings your pan will accommodate without crowding. Cook for about a minute on each side, until golden brown, using a fork for turning. Place the cooked rings on the towel-lined plate. Serve with the dipping sauce when they're still piping hot from the oven.