Onion Rings are a classic side dish and I love making them.
Recently in my efforts to make things a little lighter, I have been searching for non-fried options. When I was making the asparagus a few weeks ago, it occurred to me that the three step dredge and bake would work for onion rings as well.
The trick is to season all the dredging steps. I like to really heat up the last step, but go with your family’s taste. Don’t forget the parchment paper. It makes clean up so much easier.
What vegetables do you fry that you would try baked?
Baked Onion Rings
Onion Rings are so delicious. But these baked ones don't lose any of the flavor and are little healthier.
Servings: 4 per onion
- 2 Lg. Egg Whites
- 2 Tbs. Whole Milk
- 3 cups Panko Bread Crumbs
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- 1/2 tsp. Kosher Salt
- 1/2 cup All-purpose Flour
- 1 Large Sweet Yellow Onion
Preheat the oven to 450° Spray a large rimmed baking sheet with cooking spray. spicescayenne pepper together in a bowl until thoroughly combined. Place panko into a separate bowl and also toss with spices. Toss a few onion slices in milk mixture with tongs until coated. Lift up so excess liquid drips back into the bowl, Then place into panko and shake the bowl until rings are coated. Transfer to the prepared baking sheet and repeat with remaining onions. Drizzle onion rings with olive oil. Bake in the preheated oven until onions are tender and crumbs are light golden brown. About 12-15 minutes. I turn them over about halfway through.