BAKED ITALIAN ONION RINGS

4 SERVINGS

2 cups Italian breadcrumbs 2 tsp. sea salt

1 tsp. crushed red pepper (optional)

1 cup all-purpose flour

1 1/4 cups water

1 large onion, sliced into 1/2-inch rings

Olive oil for brushing

Arrabbiata sauce, for dipping

NUTRITIONAL VALUES

Calories: 352kcal
Fat: 3.3g (0.7g S.Fat)
Carbs: 68.5g
Protein:10.9g
Sugar: 6.5g
Sodium: 1336mg

METHOD

Preheat the oven to 230°C/450°F. Generously grease one or two large baking sheets. Combine breadcrumbs, salt, and red pepper flakes, if using, in a large mixing bowl. Mix everything together thoroughly, then divide the mixture into two small bowls and set aside. In a medium mixing bowl, whisk together the flour and water until a thick batter forms. Cut the onion rings into rings. Dip each onion ring into the batter, allowing excess to drip off. Dip the onion ring into one of the breadcrumb bowls first, coating completely, and place on a baking sheet lined with parchment paper. Rep with the remaining onion. When your first bowl of bread crumb mixture becomes too clumpy halfway through the process, discard it and move on to the second bowl of bread crumb mixture. Then, dab each onion ring with oil with a pastry brush. Rather than brushing, dip the brush in oil and pat each onion ring with it. Bake for 7 minutes, or until nicely golden, then flip each onion ring and bake for another 4 to 5 minutes, or until golden. Season with salt and pepper to taste.