Baked Onion Rings

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I don't own a deep fryer so I thought that this looked like good way to make crispy onion rings. They were definitely crispy and with a little forward planning pretty easy when it came time to bake them.

Slice the onions into slice approximately 1 cm wide. Place them in a deep dish, I used a casserole dish. Pour the buttermilk over the top, they don't all have to be fully submerged but need to at least need to be coated in the buttermilk. Cover tightly and place in the fridge for 4 hours minimum. Overnight is preferable.

After this time remove them from the fridge and set aside to come to room temperature. Preheat your oven to 210 degrees Celsius. Line two baking trays with baking paper or silicone mats if you have some. In a medium bowl bet the egg whites and set aside. In a large shallow dish, I used a pie dish, mix together the flour, cornmeal, breadcrumbs, salt and pepper.

Now for the dipping, you will need to do them one a time. Remove the onion ring from the buttermilk and dip into the egg whites, the immediately the crumb mix. If it doesn't coat well enough dip again in the egg whites and breadcrumbs. Once your tray is full, lightly spray them with cooking oil and place in the oven. Cook them for 15 minutes. Then turn them over and cook for a further 15 minutes.

Allow them to stand for 5 minutes or so and enjoy with you favorite dipping sauce.


I made these to accompany my Pulled Barbecue Chicken, but they would be great with burgers!

Until next time. Happy cooking, Kate.

 ***Ingredients

  • 2 large brown onions
  • 950 ml buttermilk
  • 4 egg whites
  • 2/3 cup wholemeal flour
  • 3/4 cup ground cornmeal
  • 1 cup panko crumbs
  • Salt and pepper to season
  • Non stick cooking spray

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