Wednesday, November 23, 2011

Baked Onion Rings

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3/4 cup all-purpose flour
3/4 teaspoon salt, divided
3/4 cup - 1 Tbsp water
2 cups breadcrumbs
2 Tbsp vegetable oil
2 medium or 1 large sweet onions or red onions, cut into ~1/2" thick slices

Coat baking sheet with cooking spray or small amount of oil. Whisk together flour and 1/2 teaspoon salt in bowl. Whisk in water, adding more, if necessary, to make pancake-like batter. You don't want it too be too runny, thicker is probably better than thinner runny, but it should certainly not stand on its own.

Combine breadcrumbs, oil, and remaining 1/4 teaspoon salt in shallow bowl. To make bread crumbs, I pulsed dried bread pieces in my magic bullet blender, worked really well. Separate onions into rings. Dip each onion ring into batter, shaking off excess, then dip into breadcrumbs, coating completely.

Place on prepared baking sheet, then place baking sheet in freezer up to 20 minutes to set batter on rings. Preheat oven to 450°F.

Bake onion rings 7 to 10 minutes, or until they begin to brown on bottoms. Flip, and bake 7 to 10 minutes more, or until golden. Season with salt, if desired, but the amount already added should be enough.

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