Description
A crispy, baked twist on classic onion rings filled with creamy guacamole. These golden, panko-crusted rings offer a delightful contrast of textures with a zesty Mexican-inspired filling – perfect for entertaining or as a creative appetizer.
Ingredients
Scale
- For the Guacamole:
- 2 avocados, halved, seeded and peeled
- 2 Roma tomatoes, seeded and diced
- 1/2 medium onion, diced
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin (optional)
- 1/4 teaspoon cayenne (optional)
- 1/4 teaspoon black pepper
- 1/2 jalapeno pepper, seeded and minced
- For the Onion Rings:
- 2 large onions, cut into 1/2-inch slices
- 2 eggs
- 2 tablespoons milk
- 1 cup flour
- 2 cups panko breadcrumbs
- Olive oil for drizzling
- Chipotle dipping sauce
Instructions
- Prepare the Guacamole
- In a large bowl, mash the avocados with a spoon until chunky. Add the tomatoes, onion, cilantro, lime juice, salt, cumin, cayenne, black pepper, and minced jalapeno. Mix until fully combined but still maintaining some texture. Cover with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning, and set aside.
- Form the Stuffed Rings
- Separate the onion slices into individual rings and place them on a tray lined with parchment paper or a silicone baking sheet. Spoon about 1 tablespoon of the guacamole mixture into each onion ring, adjusting the amount based on the size of each ring. Place the entire tray in the freezer for at least 1 hour, or until the rings are frozen solid.
- Prepare for Baking
- Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick spray. Set up your breading station with three separate bowls: one with flour, another with whisked eggs and milk, and the third with panko breadcrumbs.
- Bread the Onion Rings
- Working in batches, carefully take the frozen stuffed onion rings and dredge them first in the flour, ensuring they’re completely coated. Next, dip them into the egg mixture, allowing any excess to drip off. Finally, coat them thoroughly in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
- Bake to Perfection
- Arrange the breaded onion rings in a single layer on the prepared baking sheet. Lightly spray them with nonstick cooking spray or drizzle with olive oil to help achieve a golden color. Bake in the preheated oven for 15-20 minutes, or until the rings are crispy and golden brown. Serve immediately with chipotle dipping sauce.
Notes
- Freezing the guacamole-stuffed rings before breading helps the guacamole stay in place during the breading and baking process.
- For extra flavor, try adding garlic powder or paprika to the breadcrumb mixture.
- These can be prepared ahead of time and kept frozen until ready to bread and bake.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used, though the texture will be less crispy.
- The chipotle dipping sauce complements these perfectly, but ranch, salsa, or sour cream also work well.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4 rings
- Calories: 340
- Sugar: 5g
- Sodium: 295mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 95mg