The baked onion rings are perfectly crunchy, delicious, and made in the oven! Dip the onions in a light dough (made without baking powder!) and cover them with panko crumbs before baking.
2 large onions
2 cups of whey divided
1/2 cup + 2 tablespoons of flour
2 cups of Panko bread crumbs
1 tablespoon of olive oil
1/2 teaspoon of salt, pepper, paprika and parsley for each condiment.
Peel the onions and cut them into 1/2″ thick rings. Place the sliced onions in a large freezer bag with a cup of buttermilk and let them sit for at least 30 minutes, turning them over occasionally.
Preheat oven to 425°F.
Mix the buttermilk, eggs and 2 tablespoons of flour until smooth. Set aside.
In a separate bowl, combine panko crumbs, olive oil and seasonings.
Remove the onions from the ziploc bag and drain well. Place onions in a bag with 1/2 cup of flour and shake to cover.
Separate the Panko mixture into 2 small bowls (this is important because the mixture gets wet and does not stick after a while). One by one, dip each onion in the egg mixture and then in the Panko mixture to cover.
Place them in a parchment-lined tray. Bake for 10 minutes, turn over and bake another 10-15 minutes until golden and crisp.
Sprinkle with additional seasoning salt if desired and serve with ketchup!
The nutritional information includes half of the dough mixture and 1/3 of the wet mixture.