Baked Onion Rings
Cornflakes and a hot sheet pan are the secrets to the crispiness of these onion rings.
Everyday Food, June 2009
49 Ratings
- 5 star values: 10
- 4 star values: 15
- 3 star values: 15
- 2 star values: 4
- 1 star values: 5
Anonymous
Rating: Unrated
I love these rings, and the thing of it is that they are baked & you'd never know they weren't deep fried. I once ate the whole tray by myself. I love the cornflake & breadcrumb taste too. It's a 5 star as far as I'm concerned.
Anonymous
Rating: Unrated
These are very tasty and healthier than their deep fried counterparts. I had a problem with the dredging though - the cornflake mixture gets lumpy after ring #5 or so and the remaining rings are very hard to coat as a result. to address this issue, I seperated the cornflake mixture into two bowls instead of just the one.
Anonymous
Rating: Unrated
WOW!!! Eating these makes you think they are straight from a diner!! But to know they are baked with very little oil is fantastic! And they were super easy...was able to pull them off on a weeknight and still got dinner on the table in about 40 minutes. Will be making these again and again!
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Anonymous
Rating: Unrated
These are amazing. You almost cannot tell they're not the real thing! You can see how mine turned out here: http://marthaandme.wordpress.com/2009/06/09/baked-onion-rings/
Anonymous
Rating: Unrated
These were wonderful! They were every bit as good as deep fried ones. Like the previous poster, I would not use olive oil because of the high heat. I used vegetable oil. I also added more cayenne pepper because we like spicy seasoning. This recipe is a definite keeper.
Anonymous
Rating: Unrated
These rings have a great flavor and crunch, but I do not recommend Olive Oil in a 450 degree oven unless you do not mind a lot of smoke. I use grapeseed oil or another oil that has a higher smoke point.
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