Try this Baked Onion Rings recipe, or contribute your own.
Suggest a better descriptionHeat oven to 450° F. Toss the bread crumbs with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until well coated. Bake on a rimmed baking sheet, tossing once, until golden brown, 3 to 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls. Rub the remaining oil on 2 rimmed baking sheets. Working one at a time, dip the onion rings in the flour, then in the eggs (letting any excess drip off), then coat with the bread crumbs, turning and pressing gently to help them adhere. Bake on the prepared baking sheets, flipping the onion rings once, until tender, 12 to 14 minutes. Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 526 | ||
Calories from Fat: 251 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 536.4mg | 165 % | |
Sodium 657.1mg | 23 % | |
Potassium 419.3mg | 11 % | |
Total Carbohydrate 45.1g | 13 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 42.1g | ||
Protein 23.4g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 526
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