We love restaurant style onion rings! The whole fresh made rings are best. The chopped onion version is not as good. Too bad they have to be deep fried and are so greasy!
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
- Voila!
nina in the kitchen 