Crispy "Fried" Onion Rings

2 Reviews
ADD YOUR REVIEW
Photo: Van Chaplin; Styling: Rose Nguyen
Prep Time
20 Mins
Cook Time
6 Mins
Bake Time
6 Mins
Yield
Makes 3 servings (serving size: 4 onion rings)
June 2007
RECIPE BY Southern Living

Ingredients

  • 1 large sweet onion
  • 1/2 cup low-fat buttermilk
  • 1 egg white
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • Vegetable cooking spray
  • 1/2 teaspoon coarse kosher salt

Nutritional Information

  • Calories 119
  • Caloriesfromfat 0.0%
  • Fat 5.9g
  • Satfat 0.9g
  • Monofat 4.1g
  • Polyfat 0.7g
  • Protein 3.1g
  • Carbohydrate 13.6g
  • Fiber 1g
  • Cholesterol 1mg
  • Iron 0.6mg
  • Sodium 345mg
  • Calcium 24mg

How to Make It

Step 1

Cut onion into 1/4-inch-thick slices, and separate into rings. Select largest 12 rings, reserving remaining onion slices for another use.

Step 2

Whisk together buttermilk and egg white in a small bowl until blended.

Step 3

Dredge onion rings in flour; dip into buttermilk mixture, coating well. Dredge again in flour, and place on a baking sheet.

Step 4

Heat 2 tsp. oil in a 10-inch skillet over medium-high heat. Tilt pan to coat bottom of skillet. Add 4 onion rings to skillet, and cook 1 minute on each side or until golden. Wipe skillet clean. Repeat procedure twice with remaining onion rings and oil. Place fried onion rings on an aluminum foil-lined baking sheet coated with cooking spray.

Step 5

Bake at 400° for 3 minutes. Turn onion rings, and bake 3 more minutes. Remove from oven, and sprinkle with salt. Serve immediately.

Step 6

Beer-battered "Fried" Onion Rings: Prepare recipe as directed through Step Reduce buttermilk to 1/4 cup, and whisk together with 1/4 cup light beer and 1 egg white. Proceed with Steps 3, 4, and 5 as directed.

Step 7

Per serving (4 onion rings): Calories 118 (0% from fat); Fat 8g (sat 8g, mono 1g, poly 7g); Protein 3g; Carb 5g; Fiber 1g; Chol 0mg; Iron 6mg; Sodium 340mg; Calc 19mg.

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Ratings & Reviews

gloray's Review

gloray
January 18, 2013
Not sure if I didn't cook them very well or if its just a bunk recipe but they came out soft and falling apart. Not very much tastey crunchy coating either. I was left with soggy onions and their "coat" falling off.

Emz101's Review

Emz101
April 30, 2011
These were great crunchy outside, sweet onion inside, next time I am making a triple batch. I do however think the egg white was totaly unnesessary as the milk was good enough and there isnt much of a coating. As well I just used a yellow onion, which I think made them crispier and more addicting then a large onion.