Every time I go to a restaurant and see someone order a heaping plate of onions rings, I get fast food envy. While some people advocate eating the foods you love in moderation, I don’t do moderation with certain foods, be it onion rings or chocolate cake. Those food trigger something visceral in me where there is just no stop button! In comes my baked, no fried Zonion Rings, which are seasoned with za’tar for that Middle Eastern twist! The onions get a buttermilk bath, all the better to stick to the double coating of a crispy and crunchy panko crumb crust.
These onion rings are a fun side dish with your summer barbeque, and the bonus is you won’t smell like a pot of frying oil afterwards! If you want to be a little more indulgent, feel free to sprinkle the onion rings with a little melted butter before baking, and they go great with the North African Harissa paste I shared in my previous BLOG!
So are you ready to take your “fast food” to the next level? Check out my 6 minute video below for the step by step tutorial for the ultimate baked Zonion Rings!
- Ingredients (Directions in video above)
- 2 cups buttermilk
- 1 large onion
- 1 cup flour
- 1/2 tsp-1 tsp garlic powder
- 1/2 tsp-1 tsp onion powder
- 1/2 tsp-1 tsp paprika
- 2 tbsp za’atar
- 1 cup panko crumbs
- 2 eggs
3 thoughts on ““ZONION RINGS” Za’atar Onion Rings!”
My ratings for your recipes are always going to reflect the fact that I have to watch the video several times to write down the instructions. If someone loves your recipe and wants to save it to cook at home, they’re no going to want/be able to keep running the video to see what to do. You make great food! Can’t you make life a little easier for those of us who love your food and provide the written instructions? Thanks
Sorry Beejay I try my best and devote thousands of hours to a basically non-paying job. I have also had to deal with a lot of bloggers plagiarizing my work unfortunately. I am working on a cookbook though that will have all of the instructions and measurements, if you are interested stay tuned. Regards, Blanche