Triple threat onion rings

Irisa Raina 9


This is pretty much the same recipe as my coconut onion rings.
My husband was not in a “coconut” mood yesterday, so I just eliminated that.

As for the hot sauce goes, use what you have or like! And add more or less “less oh oh oh I don’t know that word…lol lol lol” to suite your taste!

Served these with BBQ-ed ribs and slaw....:-))))

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10 Min
25 Min


for the rings:
2 large sweet onions
1 qt. hot sauce
8 ounces butter milk
for the dipping:
6 egg whites “ large “
2 tablespoons water
1 - 2 teaspoons adobo from canned chipotles, if you don't have adobo use hot sauce
for the breading:
2 cups all purpose flour
2 tablespoons corn starch
1 cup cayenne pepper “ yes that amount is right lol “
1 tablespoon sea salt
1 tablespoon fresh ground pepper
for the dipping sauce:
½ cup plain yogurt drained in a strainer over night in the fridge
1 cup mayonnaise
3 tablespoons hot sauce “ or to taste”
salt and pepper to taste


Step 1 Direction Photo

1Slice the onions into rings.

Step 2 Direction Photo

2Mix the hot sauce and buttermilk.

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3Pour over the onions and refrigerate for 1 hour. After 1 hour drain the onions.

4Mix the egg whites, water and adobo in a bowl.

5Sift the flour and corn starch together, and then mix the rest of the breading ingredients together in a deep bowl.

6Get oil hot, very hot. And use only fresh oil, not any that has been used before. They’ll turn out a lot crisper.

7Working in batches, dip the onion rings into the egg whites, then the breading.

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8Fry immediately, when they float to the top then you can turn them over.

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9Drain on paper towels and serve with dipping sauce.

Step 10 Direction Photo

10And then you know the drill....just enjoy!

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