Baked Onion Rings Smoky Paprika (Print Version)

Crispy baked onion rings paired with a creamy smoky paprika dip, perfect as a flavorful light snack.

# Components:

→ Onion Rings

01 - 2 large yellow onions, peeled
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon smoked paprika
10 - Cooking spray or olive oil spray

→ Smoky Paprika Dip

11 - 1/2 cup sour cream
12 - 1/4 cup mayonnaise
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1 teaspoon lemon juice
16 - Salt and black pepper to taste

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or silicone mat.
02 - Slice onions into 1/2-inch thick rings. Carefully separate the rings and set aside.
03 - Prepare three separate bowls: combine flour with salt and black pepper in first bowl; whisk eggs and milk together in second bowl; mix panko breadcrumbs, garlic powder, and smoked paprika in third bowl.
04 - Dredge each onion ring in flour mixture, then dip into egg mixture, and finally coat with breadcrumb mixture. Press gently to ensure adhesion.
05 - Arrange coated onion rings in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray or olive oil spray.
06 - Bake for 18 to 20 minutes, flipping halfway through, until golden brown and crisp.
07 - In a small bowl, mix sour cream, mayonnaise, smoked paprika, garlic powder, lemon juice, salt, and pepper until smooth.
08 - Serve baked onion rings hot with the smoky paprika dip on the side.

# Expert Advice:

01 -
  • They're crispy and golden without the regret that comes after eating fried food, which means you can actually enjoy seconds without feeling like you've made a life choice.
  • The smoky paprika dip tastes like you spent hours developing it, but you literally just mixed six ingredients together.
  • Prep time is genuinely short, so you can throw these together on a random Tuesday without drama.
02 -
  • Don't skip the egg wash, because it's the only thing that makes the panko actually adhere and turn crispy instead of just sliding off into sad dust.
  • Flipping them halfway through baking is non-negotiable, because the bottom side won't brown properly if you leave them untouched, even though it seems like it should.
03 -
  • Room temperature onions coat more easily than cold ones, so let them sit out for a few minutes before you start the whole dredging process.
  • If your panko starts looking wet from the egg wash, you can add a tablespoon more panko to your breading bowl to restore the crunch factor.
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