Baked Onion Rings

These onion rings are crunchy and flavorful without any of the heavy greasiness of traditional onion rings. They’re perfect for some Sunday football and they’ll disappear from the serving plate before you know it.

Baked Onion Rings (taken from Skinnytaste and altered slightly)

  • 2 medium onions
  • 4 1/4 cups low fat buttermilk (I subbed with 4 cups skim milk and 1/4 cup lemon juice)
  • 1 cup panko bread crumbs
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup crushed corn flake crumbs

Line 3 baking sheets with foil, spray with non-stick spray, and set aside.

Slice onions into 1/4 inch rings and place in a medium/large bowl. Pour buttermilk over onions and refrigerate for 1 to 2 hours.

Preheat oven to 450 F. Combine panko and seasoned breadcrumbs and corn flake crumbs. Pour about 1/4 of the crumb mixture to a large dish. Reserve the rest for when the first batch is used up (only using some of the mixture at a time helps prevent clumping and lets the crumbs stick better to the onions).

Dip each soaked onion ring into the crumb mixture and coat well. Place rings onto the cookie sheets. Bake about 12 minutes until golden brown. Serve immediately.

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