I am a huge fan of fried foods. They usually consist of vegetables often breaded and served hot and ready to dip in a tasty sauce. Count me in.
Only problem is, I start eating greasy foods and feel gross. So when I had baked onion rings, I was in love. Now I prefer them to the fried version! Crunchy, light, less messy and the onion still stays moist.
In honor of National Onion Ring Day, I’m sharing my oven-baked onion ring recipe with you. No matter if it’s baked or fried, enjoy some onion rings today. I think I heard that if it’s a national day to celebrate onion rings, the calories and fat you consume in them don’t count today!
Oven-baked onion rings
Preheat oven to 375°. Slice one medium onion into rings. Put out four bowls and fill them in this order: Milk, flour, two eggs and breadcrumbs. (I put paprika and minced garlic in with the breadcrumbs. They could be plain or with any spice.) Dip the rings, one at a time, in the milk, flour, egg and breadcrumbs. Place on a cookie sheet that has been lightly oiled or lined with parchment paper. Bake for 10 minutes, flip and bake another 10 to 15 minutes.
I’ve successfully done this bread-and-bake procedure with many foods, including zucchini chips and tofu fingers.
What is your favorite appetizer?