Low Fat Baked Onion Rings Recipe

Jump To Recipe
Bernice
Bernice January 13, 2021
Advertisement
CONTINUE READING BELOW

How To Make Low Fat Baked Onion Rings

These crispylicious onion rings are best for snacking and as a burger filling addition. These treats also take the grease out by being oven-baked!

Preparation: 3 minutes
Cooking: 12 minutes
Total: 15 minutes
Serves:

Ingredients

  • 1medium onion,sliced into ¼-inch rings
  • cupslow fat buttermilk
  • ½cuppanko bread crumbs
  • ¼cupItalian seasoned whole wheat bread crumbs
  • ¼cupcorn flake crumbs,crushed
  • salt,to taste
  • olive oil baking spray

Instructions

  1. Place slices of onion in a shallow dish.

  2. Pour the buttermilk over the top and let them soak for about 1 to 2 hours then refrigerated.

  3. Preheat oven to 450 degrees F.

  4. Line baking sheet with parchment paper or foil.

  5. Combine panko, bread crumbs, and corn flakes. In a large dish, place half of the crumbs; season with salt. Reserve the rest for when the first batch is used up.

  6. Dip each soaked onion ring into the crumb mixture; coat well.

  7. Place rings onto two cookie sheets.

  8. Lightly spray with oil.

  9. Bake for about 12 minutes or until golden brown. Serve immediately.

Nutrition

  • Calories: 241.35kcal
  • Fat: 7.11g
  • Saturated Fat: 1.65g
  • Monounsaturated Fat: 3.82g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 35.63g
  • Fiber: 2.14g
  • Sugar: 11.32g
  • Protein: 9.16g
  • Cholesterol: 6.13mg
  • Sodium: 568.87mg
  • Calcium: 243.95mg
  • Potassium: 343.93mg
  • Iron: 2.05mg
  • Vitamin A: 38.59µg
  • Vitamin C: 6.34mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Baked Recipes

Ginger Pear Recipe
Baked

Ginger Pear

Baked pears with a sweet orange and ginger sauce, and…
Total 45 mins
Advertisement
CONTINUE READING BELOW

Comments

    Leave a comment

    Replying to