Light & Crispy Baked Onion Rings
User Reviews
5
Light & Crispy Baked Onion Rings
Description
The recipe starts by slicing large onions into thick rings and soaking them in buttermilk to tenderize. A mixture of buttermilk, eggs, and flour is prepared as a wet batter, and panko bread crumbs are seasoned with olive oil and spices like paprika, black pepper, seasoned salt, and dried parsley.
Onions are first dusted with flour, then dipped in the buttermilk-egg batter, and finally coated in the panko mixture. Separating the panko into two bowls prevents clumping, ensuring an even, crispy coating. The rings are baked at 425°F, flipped halfway, until browned and crisp, delivering a crunchy texture without frying.
This method produces onion rings with a golden, crispy exterior and tender onion inside, suitable as a snack or side dish with ketchup or preferred dips. Baking reduces oil consumption while maintaining good texture and flavor in the coating.
Nutritional notes include the use of partial batter and wet mixture per serving; seasoning can be adjusted to taste. Serve freshly baked for best crunch.
Ingredients
- 2 large onion
- 2 cups buttermilk divided
- 2 large egg
- ½ cup all-purpose flour + 2 tablespoons
- 2 cups panko bread crumbs
- 1 tablespoon olive oil
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon parsley dried
Instructions
- Peel onions and slice into ½½" thick rings. Place sliced onions in a large freezer bag with 1 cup of buttermilk and let sit at least 30 minutes turning occasionally.
- Preheat oven to 425°F.
- Mix buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.
- In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.
- Remove onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to coat.
- Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn't stick after a while). One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.
- Place on a parchment lined pan. Bake 10 minutes, flip over and bake an additional 10-15 minutes until browned and crispy.
- Sprinkle with additional seasoning salt if desired and serve with ketchup!
Notes
- Separate the panko mixture into two bowls to maintain crispness for coating multiple batches.
- Let the onion rings bake until they are nicely browned and crispy before serving.
- Serve with ketchup or your preferred dipping sauce for best flavor.
- Use fresh onions for optimal texture and soak them in buttermilk to soften prior to coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147 | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 101mg | 4% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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