OVEN FRIED ONION RINGS RECIPE | JEFF MAURO | FOOD NETWORK
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside.
- In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened.
- In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt.
- Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture.
- Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning.
BATTER FRIED ONION RINGS RECIPE - FOOD.COM
These are great homemade onion rings that are batter fried rather than having a bread crumb coating. They are addictive...be careful :)
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover onion slices with cold water and let stand 30 minutes.
- Remove to paper towels and press to dry.
- Separate into rings.
- Combine flour, sugar and salt.
- Combine milk and egg in a medium bowl and add dry ingredients and melted shortening; mix thoroughly.
- Dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides.
- Remove and drain on paper towels.
- Serve immediately.
Nutrition Facts : Calories 92.8, FatContent 2, SaturatedFatContent 0.7, CholesterolContent 19.1, SodiumContent 110.2, CarbohydrateContent 16.4, FiberContent 1.3, SugarContent 3.6, ProteinContent 2.6
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