-
1
To prepare Tamari-Ginger Dipping Sauce, combine all ingredients in a food processor or blender and process until the onion is finely chopped.
-
2
Then set aside.
-
3
To make Basic Batter: Mix flour, salt and pepper in a medium size bowl.
-
4
Add eggs and milk, whisking gently until a smooth thick batter forms.
-
5
To make the Coconut Crust: Stir macadamia nuts, almonds and ginger into the batter.
-
6
In a shallow bowl, combine the sesame seeds and coconut.
-
7
In a large heavy skillet, pour the oil to a depth of 3/4 inch and heat to 375F
-
8
Peel Vidalia onion and cut crosswise into 1/2-inch thick slices; separate the slices into individual rings.
-
9
(Reserve the onion centers for another use.)
-
10
Dip an onion ring into the batter, coating thickly, then dredge in the sesame/coconut mixture.
-
11
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.
-
12
Remove and drain on paper towels.
-
13
Keep warm in a 200 F oven.
-
14
Repeat with remaining rings.
-
15
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.
-
16
Serve warm with Tamari-Ginger Dipping Sauce.
