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.
- 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
- 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)
- About 1 1/2 cups panko bread crumbs.
- Olive oil spray
- Pre heat your oven to 230C / 450F
- 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.
- Mix the dusting ingredients and put in a bowl.
- 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.
- Spread the crumb out on a flattish plate / tray.
- 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.
- 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.
- Bake for 10 minutes until they are golden brown.
- While they are baking, make a the dip (this was the perfect quantity for this portion of onions):
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:
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