There is no love sincerer than the love of food - George Bernard Shaw
As a passionate foodie, the above quote makes me nod my head, as a weight watching and (weight-gaining foodie), the quote makes me sigh! Love for food leads to the constant quest to make food taste better while trying to reduce the impact on the bathroom scales, wishing that I can have my cake and eat it too! Double sigh!! While I do love eating deep-fried food once in a while (who doesn't?), I do not love these enough to make an effort to make these at home. Thankfully my mind and my taste-buds both welcome baked versions of the usually fried snack/dish as much as the deep-fried ones. And when baked / low fat versions come close to the taste of deep-fried counterparts, its difficult not to like them! I love Low Fat Potato Wafers and Masala Peanuts, I keep making them at least to show folks that its possible and now found these baked onion rings! The Baked Onion Rings on Ayeesha's blog looked super inviting and had to be tried! Am glad I did - Crisp, satisfying onion rings to go with your cuppa - as you watch the rain pouring...
Recipe as on Taste Of Pearl City, original recipe from Martha Stewart. The original recipe has more cornflakes, Ayeesha has used less. More cornflakes gives a more coarse mouth-feel whereas less gives a smoother taste, I liked using equal parts of cornflakes and crumbs as Ayeesha does.
Cornflakes - 1 Cup ( Martha Stewart uses 1 1/2 cups)
Plain dried breadcrumbs - 1 cup
- Egg - 1 large
- Low-fat buttermilk - 1/2 cup ( I used 3 parts yogurt, 1 part milk)
- All-purpose flour / Maida - 1/4 cup
- Cayenne pepper - 1/8 teaspoon
Coarse salt and ground pepper - to taste
- 2 medium sized onions sliced into rings about 1cm thick (reserve the smaller rings for another use)
- Olive oil or Vegetable Oil - 2 tablespoons
Preheat oven to 220 degrees C / 425 degrees F. Grease a rimmed
baking sheet with half a tablespoon of oil or more ( depending on the
size of the tray and the number of rings you can fit in. I used a 6x10
tray, could fit about 10 rings, used 1 tablespoon oil in all) Keep
aside. Have another large plate ready to place the crumb coated rings
in. Do not place the rings directly on the tray as its imperative to have the tray hot when you place the rings.
- In a food processor, pulse
cornflakes and breadcrumbs until fine crumbs form, then transfer to a bowl. Take some of the mixture in a tray. As you dredge the rings, the mixture tends t clump, so you are better off using part of the mixture at a time. In another medium bowl, whisk together egg, buttermilk,
flour, and cayenne and season with salt and pepper.
Dip onion rings in egg mixture (letting excess drip off) and
dredge in cornflake mixture; place on a large plate. Pour oil onto a
rimmed baking sheet. Place in the oven and heat for 2 minutes. Remove the sheet from
the oven and tilt to coat evenly with oil. Arrange onion rings on the sheet.
- Bake for about 8-10 minutes on one side till golden, flip the rings, then add another 1/2 tablespoon oil ( to help the dryish looking top halves of the rings bake better), gently tilt the sheet to coat the rings with oil. Bake until the rings are golden brown another 8-10 minutes. Watch carefully after 6-7 minutes as they turn to burn pretty fast.
- Serve hot. These crisp up as they cool. Do not store as they taste best eaten as soon as they are made.
The crumbs did not coat the rings perfectly and am sure you have seen prettier onion rings, but these taste good! I shall be making these again, thanks Ayeesha for sharing this keeper of a recipe!