Veggie Buds Blog
  • Home
  • Blog
  • About
  • Contact
  • Subscribe

Crunchy Baked Onion Rings

4/10/2019

0 Comments

 
April's featured veggie is ONIONS at Veggie Buds Club! We hope you enjoy this delicious onion recipe from this month's Veggie Buds Club subscription box.
​
This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.
Picture

Crunchy Baked Onion Rings

Kids will love to help measure the ingredients, crack the eggs, and set up the breading assembly line. Little fingers might get pretty messy while making this recipe, but the end result is well worth it. Experiment with the kind of breadcrumbs you use or try grinding pretzels or crackers in the food processor to make a crunchy coating for the onion rings. Serve up the baked, crispy rings with ketchup, ranch dressing, or your family’s favorite sauce to enjoy as a snack or side dish.

Ingredients
  • 1 large onion
  • ½ cup flour (any kind)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt, plus more for seasoning
  • 3 large eggs*
  • 2 cups panko breadcrumbs, regular breadcrumbs, or ground pretzels

Instructions
  1. Preheat oven to 400 degrees and line two baking sheets with parchment paper or aluminum foil and grease with oil or non-stick spray.
  2. Cut the ends off the onion then peel outer papery skin off. Carefully cut across into ¼-inch rings. Separate out rings and set aside inner-most rings and any broken pieces aside for another use.
  3. In a large bowl, mix flour, garlic powder, paprika, and salt.
  4. Crack eggs into a second bowl and whisk together. Add breadcrumbs to a third bowl.
  5. Working with a few rings at a time, dredge in flour mixture, dip into eggs, then dredge in breadcrumbs, pressing to coat.
  6. Spread onion rings in an even layer on the prepared baking sheets. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
  7. Sprinkle with salt then serve with your favorite dipping sauce.

*For egg-free version, use 3 tablespoons of ground flax mixed with ¾ cup water or ¾ cup full-fat coconut milk.
0 Comments



Leave a Reply.

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017

    Categories

    All
    Apples
    Arts And Crafts
    Asparagus
    Avocado
    Basil
    Beans
    Beets
    Bell Peppers
    Boy Choy
    Breakfast
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celery
    Corn
    Cucumbers
    Dessert
    Dinner
    Food Art
    Games
    Garlic
    Growing Projects
    Herbs
    Kale
    Lettuce
    Lunch
    Lunch Box
    Onions
    Peas
    Potatoes
    Pumpkins
    Radishes
    Recipes
    Rutabaga
    Side Dish
    Smoothie
    Snack
    Spinach
    Summer Squash
    Sweet Potatoes
    Tomatoes
    Turnips
    Veggie Buds Book Club
    Watermelon
    Winter Squash
    Zucchini

    RSS Feed

    SUBSCRIBE
© 2017 Veggie Buds Club LLC. All rights reserved.
  • Home
  • Blog
  • About
  • Contact
  • Subscribe