Super easy. Super crunchy. Oven baked beer batter...all the good things without needing to deep fry - SO GOOD. Also crispy all over without flipping using my special trick. And of course, double dipped - but the OK kind of double dipping - for crunch factor!
I am not a fan of deep frying. Not saying that I'm ruling it out all together, but if I can have an oven-baked alternative I will take it every time. And oh baby, these were not just an alternative, they were the real deal all on their own. Gotta love the taste test...
If you are a fan of oven baking over deep frying like me and are looking for another crispy baked side, (or even just another way to serve potatoes!) try my Oven Baked Super Crispy Potato Skins with Homemade Ranch - I promise they won't disappoint!
I served these with a Dijon mustard mayo, which is my new favourite flavour combo. You could also serve them with my Homemade Ranch Dressing.
And by the way, if you are the only one eating these for lunch because no-one else is home and you have to check the recipe before you send it out into the blogosphere, you can double dip your favourtie Dijon mayo ALL YOU WANT!!!!
Double Crunch Baked Onion Rings
- 1 large brown onion approx 250 g / 9 oz
- ½ cup plain/all purpose flour
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ¼ tsp fine salt
- 1 ¼ cups panko breadcrumbs
- ¼ cup / 20 g fresh parmesan finely grated
- 60 g salted butter melted
- ½ cup light coloured beer
- Dijon mustard & mayonnaise combined to serve (see notes)
- Pre heat oven to 200c / 390 ff
- Place a baking rack/cake cooling rack over a rimmed baking sheet (my secret trick for no flip!).
- Slice onion in 1 cm / ⅓ inch rings - keeping any small centre pieces for another use (see notes).
- Mix together flour, paprika, garlic powder & salt.
- Place ¼ cup of flour mixture in a medium sized bowl, add beer 1 - 2 tbsp at a time to avoid any lumps & mix until fully incorporated.
- In another medium bowl, combine parmesan & breadcrumbs then add melted butter to crumbs, mixing well to coat entirely.
- Take 2 - 3 onion rings at a time, and coat them in flour mixture (see notes).
- Using a fork, transfer rings to bowl containing beer mixture, turning to coat (see notes).
- Transfer rings back to flour mixture, turning to coat.
- Using the fork, transfer rings back to beer mixture again, turning to coat.
- Transfer rings to breadcrumb mixture, & using a clean fork turn gently to coat well & lightly pressing crumbs on if needed, repeat with remaining rings.
- Place onion rings in a single layer on prepared cake rack/baking sheet.
- Bake for 15 mins & serve immediately with Dijon mayonnaise.