Onion rings are a treat we associate with grease and fast food—a sinful side that is oily and crunchy and an absolutely ideal partner for the hastily-eaten burger and soda on the way home. They’re also a delicious pulutan, as the slickness is easily washed away with plenty of beer. For those watching their weight as well as their health, though, this recipe takes away most of the oil that onion rings absorb from time in the deep fryer—instead, these are baked with a thick coating of panko breadcrumbs and flour so that they’re still delightfully crisp and crunchy, but without the guilt of calories or the cloying thickness of too much oil on your palate. This is great as a side for a light sandwich or for barkada movie marathons—serve it with some bleu cheese dip or ketchup for an incredible snack!
- Sliced onions
- Silk Almond MilkFlour
- Panko bread crumbs.
- Soak the sliced onions in the Silk Almond Milk for at least an hour. Give the sliced onions a turn after about half an hour.
- Using a fork, take the onions one at a time from the milk, dip them into the flour, back into the milk, and then into the Panko bread crumbs allowing them to drip off in between each step.
- Place the onion rings on to a parchment or wax paper lined cookie sheet.
- Spray the onion rings liberally with baking spray.
- Bake in a preheated 450 degree oven for about 12 minutes, flip and continue baking until golden brown (about 20 minutes total).
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