Can you put "healthy" and "onion rings" together? Yes, you can with this recipe!
This fit version of the favourite American side dish is made with a minimum amount of oil, in the oven, with no unnecessary frying. Instead of regular breadcrumbs, we used panko breadcrumbs from corn, rice, and chickpea flour, so it's great for those on a gluten‑free diet too. To push it to the ultimate deliciousness level, serve it with your favourite sauce or dip.
Nutrition (1 serving)
- 406 kcal
- 66 g carbohydrates
- 18,5 g fats
- 13 g protein
Per 2 portions
- 2 onions
- 100 ml milk
- 1 egg
- 150 g panko breadcrumbs
- 1 tsp sweet paprika
- 1/2 tsp garlic granules
- 1/2 tsp salt
- 1/2 tsp pepper
- olive oil spray
Instructions
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Preheat the oven to 220°C. Line the baking tray with baking paper and lilghtly spray it with some olive oil.
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Peel the onions and cut them into rings, about 1cm thick.
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In a medium bowl, mix milk and whisked egg.
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In a separate bowl, mix the breadcrumbs, paprika, garlic granules, salt and pepper.
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Dip the rings into the milk and egg mixture first, then coat them in the breadcrumbs so they are covered evenly.
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Place them on the baking tray so they don't touch each other.
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Bake in the preheated oven for 15‑20 minutes until they are brown and crunchy. You can flip them around halfway through for more even baking.
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Take them out of the oven and serve them with your favourite dip or ketchup.
