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baked onion rings

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Nalega Dec 3, 2006 09:47 PM

any ideas for healthy versions of onion rings? theres gotta be more to it than coating in egg and breadcrumbs and baking, like most recipes i've found.

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  1. k
    KRS RE: Nalega Dec 4, 2006 07:24 PM

    Boil rings in water briefly to soften and kill harshness. Then fry in canola oil.

    The standard method for french fries is to fry at 320 for 90 seconds, remove and drain on paper towels, increase the heat to 375 and cook again until golden. For onion rings, the initial time should probably be shorter, and the final frying will go quickly. They'll continue to cook after you take them out of the oil, so don't let them get brown before removing them.

    When done this way, they retain very little oil, and of course there's no coating. An added benefit is that they don't go limp.

    1 Reply
    1. re: KRS
      k
      krushdnasty RE: KRS Dec 8, 2006 08:56 AM

      ^ "When done this way, they retain very little oil, and of course there's no coating. "

      8-O !!!!!! are you recommending onion rings without flouring, breading or battering? Shock. Horror. Onions are just the scaffolding upon which the noble batter sits enthroned!

      ok, so maybe thats a bit exaggerated, but seriously. I love a thick tender-crisp sweet onion to be lurking beneath a thin crispy coating... but the coating must be there for it to be an "Onion Ring" imho. Otherwise its just a ... well... its an onion cut to reveal a ring shape then fried. Hmmmm... does that make any sense?!

    2. 2
      2chez mike RE: Nalega Dec 5, 2006 12:30 AM

      Soak rings in cold water to mellow them. Spray with olive oil after coating with bread crumbs and before placing on baking pan.

      2 Replies
      1. re: 2chez mike
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        Nalega RE: 2chez mike Dec 5, 2006 12:35 PM

        This is actually what i ended up doing, and it worked pretty well. still wish they had a little more crunch.

        1. re: Nalega
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          2chez mike RE: Nalega Dec 5, 2006 06:51 PM

          Did you dry off the rings before coating and breading? Maybe turn up the oven a bit?

      2. Clare K RE: Nalega Dec 5, 2006 06:53 PM

        I actually soak the onion rings in a buttermilk and hot sauce mixture, then roll them in Japanese panko breadcrumbs (they are extra crunchy). Then I bake. Always a hit and very tasty.

        6 Replies
        1. re: Clare K
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          dannie26 RE: Clare K Dec 5, 2006 07:00 PM

          Best temp for baking these?

          1. re: dannie26
            Clare K RE: dannie26 Dec 5, 2006 08:23 PM

            I would say 350 degrees for 20-25 minutes.

            1. re: Clare K
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              Nalega RE: Clare K Dec 6, 2006 01:19 AM

              I did dry the rings first... I love the idea of using panko! Is the buttermilk and hot sauce enough to make the panko stick? i feel like eggs or egg whites would work better.

          2. re: Clare K
            jennjen18 RE: Clare K Dec 7, 2006 11:06 PM

            Do you have to flip them over after the one side is browned?

            1. re: jennjen18
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              Nalega RE: jennjen18 Dec 8, 2006 02:44 AM

              im my original version, with just eggwhite and breadcrumbs, yes, they definetely needed to be flipped to help browning.

              1. re: Nalega
                Clare K RE: Nalega Dec 8, 2006 07:19 AM

                I never flipped mine...

          3. Clare K RE: Nalega Dec 6, 2006 02:20 AM

            the buttermilk was plenty...just really roll them in a good amount of panko.

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              piccola RE: Nalega Dec 6, 2006 05:54 AM

              I usually do the double-coating: buttermilk, then flour, then egg, then crumbs.

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