But now you can make home made crispy onion rings without all that fat and mess!
1 large white onion, about the size of a softball!
2 cups buttermilk
1/2 cup flour
1/2 teaspoon salt
3 eggs, beaten
2 cups original panko style breadcrumbs
3 1-gallon size Ziploc storage bags
Spray vegetable oil
1 Parchment paper lined baking pan
- Take the large white onion and slice off the ends and the outer peel
- Slice the onion horizontally into 4 even slices, about 1/2-3/4 inch wide. Slice carefully so the rings stay together.
- Seperate the rings where they naturally break apart. Try to keep at least 2 layers in each ring
- Place the buttermilk in a medium bowl. Add the onion rings and let sit 30 minutes. Mix around a few times.
- While the onions marinate get your Ziploc bags ready.
- In one Ziploc place 1/2 cup flour and 1/2 teaspoon salt
- In another bag place 3 beaten eggs
- In the last bag place 2 cups panko style breadcrumbs
- After 30 minutes drain the onion rings in a colander
- Add half the onion rings to the bag of flour, zip closed and mix around well.
- Shake off the excess flour.
- Add the floured onion rings to the bag of eggs. Zip closed and mix around until coated
- Shake off the excess egg and place the onion rings in the breadcrumbs. Close bag and mix around until coated.
- Place the panko coated onion rings on a parchment paper lined baking sheet.
- Repeat with the other half of the onion rings.
- Place the smaller rings and inner center pieces inside the larger rings so they all fit in one baking pan.
- Spray with vegetable oil until lightly coated
- Bake at 375-385 degrees for 30 minutes. The onion rings will be lightly browned. If the oven is too hot they will blacken or brown too quickly!
- Serve immediately