crispy oven roasted onion rings with a jalepeno dip

by Sam on April 10, 2013

crispy oven roasted onion rings with a jalapeno dip

crispy oven roasted onion rings with a jalepeno dip

Half the reason I made these onion rings was because I love eating crispy warm food with a cold flavour-packed dip, so any excuse. Its a texture party in your mouth, and quite frankly up there amongst my favourite naughty snacks.

The other reason I made these was because I have had them on the back of my mind and on my recipe to-do pile since I first saw them on the exquisite blog – Not Without Salt quite some time ago. You can see the original recipe here.

I landed up using 3 onions as I like the larger outer rings better for this vs. the smaller inner one. These crispy oven roasted onion rings have no grease and are equally as delicious as their fried relatives. Dare I say even better. I loved how the panko crumbs make them even more crunchy, and for me crunch is everything. The Not Without Salt recipe uses crushed potato crisps which I think is very clever.

They do need a little dip, so I whipped up one with spicy jalapeno dip which went really well with them.

crispy oven roasted onion rings with a jalepeno dip

Ingredients

  • 3 onions Cut into 1 cm (1/2 inch) thick (outer rings are better)
  • DUSTING MIX
  • 1/4 cup flour
  • 1/2 t salt and pepper
  • 1/2 t smoked paprika
  • BATTER
  • 1/2 cup buttermilk
  • 1 egg
  • 1/4 cup + 2 T flour (6 T)
  • 1/4 t smoked paprika, salt and pepper (I wanted some of the flavour in the batter too)
  • CRUMBS
  • About 1 1/2 cups panko bread crumbs.
  • Olive oil spray

Instructions

  1. Pre heat your oven to 230C / 450F
  2. You need to get all your elements prepared in advance and set up a small production line. Things can get quite messy, so keep things close together.
  3. Mix the dusting ingredients and put in a bowl.
  4. Mix the the batter ingredients together with a whisk, it should be the consistency of pancake batter or thick cream, and set aside in another bowl.
  5. Spread the crumb out on a flattish plate / tray.
  6. Line a couple of large baking trays with silicone baking paper. Nothing, and I mean nothing sticks to this. Or use baking paper – in which case spray the sheets lightly with olive oil cooking spray, or brush lightly with oil to prevent sticking.
  7. Now toss your onion rings in the seasoned flour, dip quickly into the batter, shaking off any excess and roll quickly in the crumbs to coat. Place them on the baking tray keeping them separate.
  8. Bake for 10 minutes until they are golden brown.
  9. While they are baking, make a the dip (this was the perfect quantity for this portion of onions):
http://drizzleanddip.com/2013/04/10/crispy-oven-roasted-onions-with-a-jalepeno-dip

Spicy Jalapeno Dip:

  • 1/2 cup creme fraiche
  • 1/4 cup of your favourite mayo (I like Hellmans Light or Miracle Whip Light)
  • 2 T very finely chopped green / spring onions
  • 1/2 – 1 T finely chopped pickled jalapeno (depending how hot you like it)
  • 1/2 t of the jalapeno pickling juice to add some zing
  • salt and loads of freshly ground black pepper – to taste

Mix all of the above together and dip away. This can also be made in advance.

To see my other onion recipes – take a look at these links:

red wine caramelised onions and goats cheese tartlets

Creamed onion gratin with blue cheese

A cheats pissaladiere with baguette

Easy roasted onions with thyme

crispy oven roasted onion rings with a jalepeno dip

 I look forward to connecting with you again in the future.

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Leave a Comment

{ 19 comments… read them below or add one }

Jess April 10, 2013 at 9:49 am

Just looking at these makes my mouth water. I love onion rings, and I’m imagining the satisfying crunch from the Panko crumbs.

Sam April 10, 2013 at 10:01 am

They are worth the little effort Jess, so crunchy and full of flavour.

Lori April 10, 2013 at 10:04 am

LOVE! I am going to do this during the weekend. Need that crunch!

Flee April 10, 2013 at 11:18 am

OOOhhhh I keep checking in my disk drive to see if I can try and eject just one of these onto my side… esc, esc,esc…. Nope not working, but def keen on giving these a bash.. Thanks Mills

Lisa the Gourmet Wog April 10, 2013 at 12:12 pm

Nothing beats a good crisp onion ring! Yum

DessertForTwo April 10, 2013 at 2:14 pm

Gorgeous! And baked?! Sign me up!

taylor @ taylormade April 10, 2013 at 4:12 pm

oh my goodness, these look soo amazing! and much healthier than those [unfortunately delicious] restaurant onion rings. by the way, just came across your blog and I’m loving it — can’t wait to keep reading :)

Sam April 10, 2013 at 5:49 pm

Hi Taylor, thank you and happy to have you round here :-)

Sam April 10, 2013 at 5:50 pm

Hi Lisa, I totally agree, and feel like a burger is ‘naked’ without them.

Kankana April 10, 2013 at 7:13 pm

I LOVE onion rings and because it’s usually deep fried I feel guilty to have it more often. Long back, I had once tried the oven baked ones but it was not that great. I am so glad you shared it here, cause I just have to make it this weekend and wash it down with some cold beer :)

Laura (Tutti Dolci) April 10, 2013 at 9:42 pm

These onion rings look incredible, and I love that you’ve baked them!

usha singh April 11, 2013 at 10:18 am

Sam–these look wonderful, i love onion rings but those deep fried–oil dripping ones do not appeal to me–i love the idea of baking it–i will have to add large onions to my shopping list for tomorrow

Belinda @themoonblushbaker April 11, 2013 at 6:00 pm

I am in love with baked savory thing right now. I only recently come across onion rings and now I see what the fuss was about! Too tasty and this recipe mean I can have them anytime I want. Gonna try a wasbi mayo with this next time

Sam April 12, 2013 at 9:23 am

HI Belinda, wasabi mayo sounds divine.

Sam April 12, 2013 at 9:24 am

Thanks Usha :-)

Missives April 20, 2013 at 4:55 pm

Your photos are just incredible! I started blogging about a year and a half ago, but then had to move to China where I live in a hotel room and food styling props are a little thin on the ground. Your article on food styling really inspired me, especially when I saw how tiny the room is that you work in! Now if I can just clear up the smog in Shanghai to get a little more natural light in, I’d be sorted. Thank you for being an inspiration!

Sam April 20, 2013 at 5:33 pm

HI Missives, thanks for the note, yes you don’t need that much space (although I must say I do wish I had a lot more to move around in). I know so many bloggers who blog from tiny apartments, or have very small kitchens from which to work. Good luck. If you love doing it – just make it happen.
best
sam

Joy Struwig April 22, 2013 at 5:30 pm

Have just come across drizzleanddip and am thrilled as I’m always looking for new recipes. I love my kitchen and spend nearly every day in it trying new recipes or reading recipe books

Sam April 23, 2013 at 10:13 am

Hi Joy, lovely to have you round these parts, and I hope you will stop by again.
sam :-)

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