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Extra-Crispy Oven-Fried Onion Rings

Source of Recipe


Internet



List of Ingredients



• 1 cup all-purpose flour, divided
  
• 2 large eggs, at room temperature
  
• 1 cup low-fat buttermilk, at room temperature
  
• 1 tsp salt
  
• ½ tsp fresh ground black pepper
  
• ¼ to ½ tsp cayenne pepper
  
• 30 fat-free Saltine crackers
  
• 2 cups unseasoned (plain) panko bread crumbs
  
• 1 extra-large or 2 large yellow onions (about 1¼ pounds), peeled and cut into ½-inch-thick rounds
  
• Vegetable oil spray
  






Instructions



1. Place oven racks in the lower-middle and upper-middle positions and heat oven to 450º F.
   Place ½ cup flour in one-gallon plastic bag. Set aside. In a medium bowl, beat eggs; whisk in buttermilk, remaining ½ cup flour, salt, pepper and cayenne. Set aside. Using a food processor, pulse crackers and bread crumbs until finely ground, and place in separate shallow baking dish.
   
   
2. Line two half-sheet baking pans with heavy-duty foil. Spray foil lightly with vegetable oil. Set aside.Separate onion into rings, reserving the centers for another use. Add two or three rings to the flour bag, close bag, and shake until rings are lightly coated; tap off excess flour.
   
   
3. Working one at a time, dip each ring in buttermilk mixture, allowing excess to drip back into bowl, then drop into crumb mixture, turning ring to coat evenly. Transfer rings as they're coated to the prepared sheet pans. When complete, lightly spray each ring with vegetable oil. Place pans in oven and bake. Using tongs, turn onion rings over, spray them lightly with oil, and switch and rotate the sheet pans halfway through baking, until onions are golden brown on both sides, about 20 to 24 minutes. Serve immediately.
   
   Serves 6
   
   
   NUTRITION VALUES PER SERVING
   
   186 calories (30.4% from fat), 6.3 g fat (0.7 g saturated fat), 30.4 g carbohydrates, 2.8 g fiber, 8 g protein, 53 mg cholesterol, 636 mg sodium*
   
   * Omitting the added salt reduces the sodium per serving to 249 mg.