Course: Appetizer / Side Dish
Crispy baked onion rings: an healthier alternative to fried onion rings. These onion rings are crispy, flavorful, and fast to whip up.
Prep time doesn't include rest time
- 2 large yellow onions
- 1 quart (950ml) low fat buttermilk*
- 60 grams (1/2 cup) all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 egg whites
- 2 tablespoons skim milk
- 90 grams (1 1/2 cups) panko breadcrumbs
- extra virgin olive oil nonstick cooking spray
Peel the onions, cut them into 1.5 cm (½ inch) slices and separate them into rings.
Place the rings into a large dish, pour buttermilk over the top, cover with cling film and refrigerate for at least 3 hours.
Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
Mix the flour, smoked paprika, cayenne pepper, salt and pepper in a large ziplock bag. Remove the onion rings from the buttermilk and put them into the bag, close it and shake until fully coated.
In a bowl, whisk the egg whites and milk, set aside.
In another bowl, add the panko breadcrumbs.
Dip the onion rings into the egg-milk mixture, then into the breadcrumbs, making sure to coat all sides.
Place them in a single layer on the prepared baking sheet and spray with cooking spray.
Bake the onion rings for 15 minutes, turn them and cook for another 15 minutes.
Serve the crispy baked onion rings immediately with ketchup or your favorite dip.
* To make homemade low fat buttermilk: add 4 tablespoons of white vinegar or lemon juice to 4 cups (1 liter) of low fat milk and let it rest for 5/10 minutes at room temperature.
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