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....:-))))

★★★★★ 1 vote
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


1Slice the onions into rings.
2Mix the hot sauce and buttermilk.
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.
8Fry immediately, when they float to the top then you can turn them over.
9Drain on paper towels and serve with dipping sauce.
10And then you know the drill....just enjoy!

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