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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Adapted from Spend with Pennies Ingredients:
2 large onions (sliced into 1/2 inch rings) |
2 cups milk, divided |
1 tablespoon vinegar |
2 eggs |
1/2 cup plus 2 tablespoons flour |
2 cups panko breadcrumbs |
1 tablespoon olive oil |
1/2 teaspoon seasoning salt |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 425
2. Put sliced onions in a large ziploc bag with 1 cup of milk and let sit at least 30 minutes turning occasionally.
3. Put 1 tablespoon of vinegar in a 1-cup measuring cup and top to 1 cup with milk.
4. Stir & let sit 5 minutes (the milk will thicken).
5. Mix together soured milk, eggs and 2 tablespoons of flour. Set aside.
6. In a separate bowl, combine Panko Bread Crumbs, olive oil and seasonings.
7. Remove onions from the ziploc bag and drain (I used a strainer).
8. Place onions in a bag with 1/2 cup of flour and shake to coat.
9. Separate the Panko mixture into 2 small bowls (this is important because the mixture gets damp and doesn't stick after a while).
10. One by one, dip each onion into the egg mixture and then into the Panko mixture to coat.
11. Bake 10 minutes, flip over and bake an additional 10 minutes until browned and crispy.
12. Sprinkle with additional seasoning salt if desired and serve with ketchup!
13. Enjoy!
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