Dump the profound fryer for this snappy and simple formula for Crispy Baked Onion Rings combined with your decision of plunging sauces.
“Be that as it may, how does the breading stick?”
This is the culinary problem I confront each time I jettison the profound fryer for breading and heating my approach to scrumptiousness (See: Baked Asparagus Fries).
The appropriate response? A crush of mayonnaise into the whisked egg whites, which draws in the breadcrumbs like honey bees to nectar, similar to syrup to hotcakes, similar to Kelly to doughnuts. They stall out. Furthermore, stuck hard.
The outcome is heated onion rings that are similarly as fresh and crunchy as their pan-fried, brew battered partners.
So feel free to spare the oil for the corn hounds (and the wonton poppers … and the apple squander rings … ) and preheat your stove for a more advantageous interpretation of the widely adored exquisite side dish. Furthermore, keep in mind a side of firm French fries, as well!
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- 2 substantial Vidalia onions
- 3/4 glass generally useful flour
- 4 expansive egg whites
- 2 Tablespoons mayonnaise
- 1 container Italian-style breadcrumbs (See Kelly’s Note)
- Cooking splash
Preheat the stove to 425°F. Oil an expansive preparing sheet with a cooling splash.
Cut the onions into 1/2-inch wide rings at that point put the rings in a bowl of water.
In a medium bowl, whisk together the flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the breadcrumbs to a third medium bowl.
Expel every onion ring from the water, shaking off any overabundance and after that setting it quickly into the flour, hurling until it’s completely covered, at that point dunk the onion ring into the egg white blend until it’s altogether covered and after that into the breadcrumbs, squeezing them solidly onto all sides of the onion ring. Place the onion ring on the readied heating sheet and rehash the covering procedure with the rest of the onion rings.
Thoroughly shower the onion rings with a cooking splash (this is discretionary, yet it encourages them dark colored all the more uniformly). Heat the onion rings for 10 minutes at that point flip them once and prepare an extra 5 minutes until they’re brilliant dark colored and fresh. Serve quickly with your most loved plunging sauce.
Fine (as opposed to Panko) breadcrumbs work best, as they hold fast more effectively to the onion rings. I lean toward the Italian-style breadcrumbs, which are prepared with herbs and flavors. In the event that you can’t locate the Italian-style breadcrumbs in your grocery store, make your own by blending plain breadcrumbs with garlic powder, onion powder, dried parsley, salt, and pepper.
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