Baked Onion Rings With Chipotle Ranch Dressing

Baked Onion Rings With Chipotle Ranch Dressing
Anna Williams
Baking these rings uses much less oil than frying, resulting in a healthier dish with minimal post-cooking mess.

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Serves 4
preparation
25
minutes
cooking
45
minutes

Ingredients

1 1/2
cups
panko bread crumbs
1/4
cup
olive oil
kosher salt and black pepper
1/4
cup
all-purpose flour
2
large eggs, lightly beaten
1
small sweet onion (such as Vidalia or Walla Walla), sliced and rings separated
3/4
cup
buttermilk
1/3
cup
mayonnaise
1
teaspoon
chopped chipotles in adobo sauce
2
tablespoons
finely chopped fresh parsley

Directions

  1. Heat oven to 450° F. Toss the bread crumbs with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until well coated. Bake on a rimmed baking sheet, tossing once, until golden brown, 3 to 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls.
  2. Rub the remaining oil on 2 rimmed baking sheets. Working one at a time, dip the onion rings in the flour, then in the eggs (letting any excess drip off), then coat with the bread crumbs, turning and pressing gently to help them adhere. Bake on the prepared baking sheets, flipping the onion rings once, until tender, 12 to 14 minutes.
  3. Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping.

 

Charlyne Mattox
May 2013

Nutritional Information

  • Per Serving
  • Calories 412
  • Fat 28 g
  • Sat Fat 5 g
  • Cholesterol 119 mg
  • Sodium 593 mg
  • Protein 9 g
  • Carbohydrate 33 g
  • Sugar 8 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 88 mg
What does this mean? See Nutrition 101.

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