June 28, 2010
Oven Fried Onion Rings
Remember this meal?
After I shared the recipe for the Logan County Hamburgers I enjoyed with my family on Fathers Day, I totally left y’all hanging on the onion rings. Sorry about that, readers! You definitely don’t want to miss out on this recipe, it was very tasty indeed.
I was first inspired to make oven fried onion rings after watching Lucinda Scala Quinn make them on a recent episode of Everyday Food. I searched and searched for the recipe, but couldn’t find it (I since have located it) but I did find a very similar recipe from low call chef extraordinaire Ellie Krieger. I followed her recipe with just one substitution. The everyday food recipe is quite similar to Ellie Krieger’s, you might want to read both and just determine which type of breading sounds tastier to you (potato chips v corn flakes).
I was so pleased with how these turned out. They were crisp and tender and deliciously salty!
4 cups baked potato chips (I used legitimate good ol’ fried potato chips)
1/2 teaspoon cayenne
1 cup lowfat buttermilk
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 to 2 large Vidalia onions, peeled (I used Texas Sweet onions rather than Vidalia)
Preheat the oven to 450 degrees F.
Spray a baking sheet slightly with oil and set aside. Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside. In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside. Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat. Dip onions 1 at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet. Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately.
Posted in Recipes