They are sweet, salty, crisp but chewy, stand alone, as a topper or dunkable. I mean, onion rings hit pretty much every spot you could want them to, right? Truth be told, I used to hate onion rings as a kid, but that is because I had only tried them from Burger King and well, those were just gross. Since I have become a big kid, I now know how awesome they can be beer-battered and panko breaded, twice fried, on a stick making a mountain of rings, shredded as a haystack…… I could go on like Forest Gump does about shrimp!! I love them.
They are also a great thing to put out with a variety of dipping sauces at a party such as for the Super Bowl right around the corner. A big platter and a few sauces and you can look all fancy pants with minimal effort. The best part? These onion rings are actually healthy and clean so you can feel good about eating a bunch of them!
1/2 Vidalia Onion
¼ Cup uncooked Oatmeal
Pinch Sea Salt
Pinch Black Pepper
Pinch Garlic Powder
- Preheat oven to 350 degrees
- Peel & slice the onion into slices approximately 1 cm thick and separate into rings in a bowl
- Put oatmeal into blender or small food processor and pulse until it is a flour-like consistency
- Combine oatmeal flour, and a dash each of the salt, pepper and garlic powder
- In a separate bowl, beat 1 egg with 2 tablespoons of water
- Set up onion ring station with onion rings, egg wash, oatmeal mixture and tray
- Take each onion ring and dip it in the egg mixture, then the oatmeal mixture making sure it is fully coated
- Place on the tray without them touching
- Once tray is full, place in oven for 10 minutes. Flip after those 10 minutes and cook for 10 more.
- Let cool and enjoy!
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