Un-Fried Onion Rings
We eat our fair share of cookies around here. But you know what else we eat a lot of? Lean meats (poultry and fish), whole grains, fresh veggies…
See, when I want a dessert, I want to know I’m eating dessert. So as a trade off, 99% of our meals are very healthful. We’ve been enjoying these “un-fried french fries” for years. So when I came across this recipe for an “un-fried onion ring”…I had to try it.
Oh my! These are absolutely delicious. Everything you could expect from an onion ring. Crispy coating, sweet onion inside. Perfect alongside your favorite (veggie) burger.
Baked Onion Rings
adapted from Martha Stewart Everyday Food
- 3 cups cornflakes
- 1 cup plain dried breadcrumbs (I prefer Panko breadcrumbs. Crispier crunch…)
- 2 large egg
- 1 cup low-fat buttermilk
- 1/2 cup all-purpose flour
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
- 2 tablespoons olive oil (I’m still not calling them fried)
- Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl (this crumb mixture gets pretty clumpy pretty quick. My recommendation is to use 1/2 cup of the crumb mixture at a time. Refill your bowl as you go). In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
- Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. (I love how they sizzle). Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
Try these. You will not be disappointed!