This recipe is a disaster, and I am a pretty accomplished cook. The batter does not adhere to the onions, and 3 mins, at 450 will burn rather than brown the bread crumbs. The ratio of time (and effort) to outcome was so poor that I actually signed up for an account just to post a review / warning!
sounds like a great twist on the recipe! I'm gonna try it tonight!
Most people don't realize that 1/4 teaspoon of salt contains at least 600 mg of sodium so if you are watching your intake, best leave out the salt in this recipe.
I used egg white and seasoned with black pepper, Mrs Dash a spicy one, and used yellow squash and zucchini it was delicious. I also did not use all the oil. Used olive oil pam to coat cookie pan. No salt used at all. It was very easy and oh so good. Baked 7 minutes on each side.
just wondered if anyone has actually checked the nutritional info link below the receipe--4 servings from 1 SMALL vidalia, yet 28g of fat, 593mg of sodium and 412 cals PER SERVING...just sayin'....
Missy, buttermilk is actually low fat. I'd suggest maybe ketchup or ketchup w/a little mayo for something kicked up.
Gosh, so much adversity - feels just like a real family! I'll try this recipe for sure just so I can comment on how complicated 3 steps can be.
Sounds pretty easy. The steps are very clear. I don't understnd those who say it is unclear. I love onion rings and will be trying this, but how much oil and fat do you really save if you are dipping them in mayonnaise and buttermilk?
Thank you Fortuna for the basics - have you other folks ever breaded anything before? Simple, simple simple - although I will say the recipe directions lack clarity. Use your experience......
You toast the bread crumbs first for 3 to 5 minutes. Dip the onion rings in the flour then the egg and then the bread crumbs. Flour first so the egg can stick to it then the egg then the bread crumbs stick to the egg. This is how we make our chile rellenos. Technically there is no batter. There is one bowl of flour, one bowl of egg and I sprinkle on the bread crumbs or you can leave them on the cookie sheet and press them in the crumbs as suggested.
I am a little confused. Do you bake the onion rings for 3-5 minutes before you coat them with flour, egg batter, etc and then bake again for 18 minutes?
Great. Three comments with absolutely no helpful information. I actually made the recipe, and used parchment paper to line the baking sheets, then oiled the parchment. My oven took about 18 minutes for cooked, crispy onion rings. I will make these again.
Read step 2. There is no batter. No need to guess, this recipe tells you exactly what to do. Looks like a good one, and I'll be trying it soon!
There is no batter. Read instructions again. You will be dipping into flour, then egg wash, then bread crumbs (just like breading a cutlet, for example) Love onion rings but hate the calories of deep fried, so will be trying this very soon!
The entire step 2 tells you what to do and when to dip the onion rings into the batter. This recipe couldn't be eaiser.
I haven't tried this recipe, but here is some clarification for dipping the onion rings - one should first dip the rings in flour, then in the beaten eggs and then into the prepared breadcrumbs. This is the standard way I do most things I want breaded and then saute.