For the honey mustard sauce, combine all of the ingredients together in a large bowl and mix to combine.
Preheat the frying oil to 140C/280F. Anything higher than that, the batter will burn, and anything less than that is not hot enough.
Peel the onion and slice into thick slices, about 1cm/0.4". Separate the onion slices into rings.
In a bowl, crack the eggs open and whisk. In a separate bowl, add the whey protein with all of the spices and mix to combine.
Dip an onion ring into the eggs and make sure all sides are wet. Then dip that same ring into the whey protein, and with a spoon or your hands, make sure the whole ring is coated in protein powder.
Once coated, add it to the hot oil and fry for about a minute to 2 minutes, depending on the size of the onion. When ready, the batter will be golden brown.
Repeat with the remaining rings.
It's best served the same day while it's still hot and fresh.
Notes
Note1: For the honey mustard dipping sauce, instead of Sukrin Clear Fiber Syrup, you can use Lakanto Maple syrup. I used 10 tablespoon of Lakanto and 12 tablespoon of Sukrin. For stevia, you can replace with an equal amount of monk fruit extract powder.
Make sure to coat the raw onion rings in raw egg before coating them in the whey protein isolate powder.
Make sure to deep fry the onion rings at 140C/285F as anything hotter than that will burn the batter and anything lower than that will not deep-fry!
Make sure to add the seasonings to the protein powder or else your onion rings will be pretty bland in flavour.
Instead of whey protein isolate, you can use egg white powder for dairy free and paleo onion rings.
You can use any type of onions that you want.
Nutritional information is only for the onion rings. For the honey mustard sauce:For ¼ cup: 135 calories, 48g carbs, 40.5g fiber, 1.5g fat, 0g protein.