Monday, April 22, 2013

baked onion rings

When was the last time you had onion rings? I know for us it’s been a long while. You know, it’s not that I don’t enjoy them, it’s just that they are unreliable when you get them out. Sometimes they are so hot and the oil & moisture inside the ring burns. I’ve been disappointed with them being too soft like they were dredged in pancake batter. Probably the biggest bummer is when the onion slips out entirely on first bite. But if they are done right they rank way higher than fries on the pleasure scale.

We decided to try Everyday Food Light’s Baked Onion Rings alongside our Lemon Horseradish Fish Cakes with Herbed Mayo. Using a sweet Vidalia onion, the large rings are battered in egg and coated in a seasoned cornflake/bread crumb mixture. From there they are baked in the oven till toasty. These were an absolute pleasure to eat and rate right up there with the best onion rings I’ve ever tried. They were light, crispy and super crunchy - as if fried. The flavour was spot-on, even Owen enjoyed them. A total make-again (and again).

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