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Crispy Baked Onion Rings
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Ditch the deep fryer in favor of this quick and easy recipe for Crispy Baked Onion Rings paired with your choice of dipping sauces!
“But how does the breading stick?”
This is the culinary conundrum I face every time I ditch the deep fryer in favor of breading and baking my way to deliciousness (See: Baked Asparagus Fries).
The answer? A squeeze of mayonnaise into the whisked egg whites, which attracts the breadcrumbs like bees to honey, like syrup to pancakes, like Kelly to doughnuts. They get stuck. And stuck hard. And the result is baked onion rings that are just as crispy and crunchy as their deep-fried, beer-battered counterparts.
So go ahead and save the oil for the corn dogs (and the wonton poppers … and the apple fritter rings …) and preheat your oven for a healthier take on everyone’s favorite savory side dish. And don’t forget a side of crispy French fries, too!
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Crispy Baked Onion Rings
- YIELD: 6 servings
- 2 large Vidalia onions
- 3/4 cup all-purpose flour
- 4 large egg whites
- 2 Tablespoons mayonnaise
- 1 cup Italian-style breadcrumbs (See Kelly’s Note)
- Cooking spray
Preheat the oven to 425°F. Spray a baking sheet with cooking spray.
Slice the onions into 1/2-inch wide rings then place the rings in a bowl of water.
In a medium bowl, whisk together the flour, 1 teaspoon salt and 1/4 teaspoon pepper. In a second medium bowl, whisk together the egg whites and the mayonnaise. Add the breadcrumbs to a third medium bowl. Remove each onion ring from the water, shaking off any excess and then placing it immediately into the flour, tossing until it’s thoroughly coated. Next, dip the onion ring into the egg white mixture until it’s thoroughly coated and then into the breadcrumbs, pressing them firmly onto all sides of the onion ring. Place the onion ring on the prepared baking sheet and repeat the coating process with the remaining onion rings.
Throughly spray the onion rings with cooking spray (optional, but it helps them brown more evenly). Bake the onion rings for 10 minutes then flip them once and bake an additional 5 minutes until they’re golden brown and crispy. Serve immediately with your favorite dipping sauce.
Fine (rather than Panko) breadcrumbs work best, as they adhere more easily to the onion rings. I prefer the Italian-style breadcrumbs, which are seasoned with herbs and spices. If you can’t find the Italian-style breadcrumbs in your supermarket, make your own by mixing plain breadcrumbs with garlic powder, onion powder, dried parsley, salt and pepper.
- Serving Size: 111g
- Weight Watchers Points: 6
- Calories- 190
- Total Fat- 4.5g
- Cholesterol- 0mg
- Total Carbohydrate- 30g
- Protein- 7g
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
The nutritional data provided in the table above was calculated by a Registered Dietician inputting the ingredients and amounts used into SuperTracker, a USDA program. The figures are an estimate based on the ingredients and amounts used to prepare this food item and should not be considered to be 100% accurate, as results may vary depending on the type of ingredient or amount used to prepare this food item.
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