Oven-baked onion rings

Votes: 7

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Even though these rings are baked rather than fried, they turn out crispy. They also don't contain any extra fat. You'll likely need half the amount of buttermilk, eggs, and flour batter. The cooking time may be longer than the recipe calls for, but the rings should still turn out crispy. If you don't have buttermilk, you can easily make your own by mixing 1 tablespoon of vinegar with 1 cup of milk. It's best to use the breading mixture in small batches, as lumps can form when coating the onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large onions, cut into 0.6-1 cm thick rings.
2 cups of flour
2 tsp smoked paprika
4 teaspoons coarse salt
2 tbsp. sour milk or kefir
4 eggs
3 cups breadcrumbs
4 tbsp. l. olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: onions, sour milk, kefir, eggs, breadcrumbs, paprika

Cooking the dish according to the recipe:

Preheat oven to 230°C. Line 2 baking sheets with parchment paper.
In a small bowl, combine the flour, paprika, and 2 teaspoons of salt. In another bowl or shallow dish, whisk together the sour milk and eggs. Add half the flour mixture to the buttermilk and whisk until thick and smooth.

In a separate bowl, combine the breadcrumbs, olive oil and the remaining 2 teaspoons salt.
Lightly coat the onion rings in the flour mixture. Then dip them in the buttermilk mixture. Let any excess batter drip off, then coat the onions in the breadcrumb mixture.
Place the rings in a single layer on the prepared baking sheets. Smaller rings can be nested within larger ones, if necessary, but make sure there's enough space between them.
Then place the onion rings in the oven. Cook until golden brown (14-20 minutes). Halfway through, flip each onion ring to ensure an even crispy crust and golden color.

Categories:

recipe / Main courses / Vegetables and mushrooms / Beer snacks / American cuisine / Jeff Mauro

Similar recipes