Tuesday, June 8, 2010

Tasty Tuesday: Baked Panko-Breaded Onion Rings

In our house, Sunday night dinners over the summer are typically light and fun. Ice cream and waffles, smoothies, maybe a little bit of leftovers...you get the idea.

This past weekend we enjoyed homemade onion rings with fruit shakes...yum! Panko (a Japanese style bread crumb) gives the onion rings a great crunch. And I love that they are baked and not fried...much healthier for you! I hope you get to try them out!

Baked Panko-Breaded Onion Rings

2 large Vidalia onions, cut into 1/2-inch thick slices
2 cups milk
2 cups whole wheat flour (or white flour...wheat just adds more fiber)
2 cups Panko breadcrumbs
4 large egg whites

Separate the onion slices into individual rings. Layer the rings in a single layer in a large baking pan. Pour the milk over them and allow them to soak for 10 minutes, turning them once.

Preheat oven to 425. Line two baking sheets with foil.

Put the flour in a shallow dish. Put the Panko in a small dish. In a large bowl, whisk the eggs with a wire whisk until very foamy.

Working in batches, remove the onion rings from the milk and dredge them in flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings to the Panko and coat completely.

Spread the rings out on the baking sheets. Season generously with salt and pepper, then spray lightly with cooking spray. Bake for about 20 minutes, or until the Panko is golden brown and onions are tender.

See how easy it is? Now, to make a fruit shake, just throw some milk, fruit (frozen or fresh), ice, and a little bit of yogurt (any flavor, to go with your fruit) into a blender, blend on high, and you're all set! If you want, you can add a small scoop of all-natural vanilla ice cream and blend that in there, too.

1 comment:

Amanda said...

Sounds good! I'm going to try them but I think I'll use buttermilk instead of regular milk.

Check out my Tasty Tuesday post, too...I think you'll like it. :)