Crumbs and rings: a troubled marriage

Published 3:50 pm Tuesday, April 28, 2009

Hey there, Forum folks, it’s time to flip our switches to high-performance problem-solving mode again, because Matt Doran really needs our help.

As the Snohomish 9-year-old puts it, “My mom and I tried to make these oven-fried onion rings. The problem is that the bread crumbs won’t stay on. We tried three different ways.

“First, we tried the original recipe and directions. Next, we tried using whole eggs and shaking the onion rings in a bag. Then we did the same thing, but got a spoon full of the crumbs and poured them on top.

“And the crumbs never stuck. Can you help?”

Matt thoughtfully included the recipe, taken from a Better Homes &Gardens publication called “Kid Favorites Made Healthy,” which we’ll get to in just a minute. Kind of the food equivalent of that popular magazine column, “Can This Marriage Be Saved?,” can we figure out a way to make the crumbs and rings stay married to each other?

What’s wrong with this recipe? Can we fix it one way or another, so the rings turn out crispy and golden like they’re supposed to? If so, how? Maybe shake the rings with a little flour before dipping in the egg white and then coating with the crumbs? Maybe not? What’s your thinking on this?

Bottom line here, if this recipe is beyond redemption because we can’t come up with a lock on getting the crumbs to stick, can anybody share a different how-to for tried-and-true, fail-proof oven-fried onion rings?

If you can shed some light on this subject or send along a recipe for Matt, his mom and other onion ring lovers, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.

We are always happy to receive your contributions and requests. Letters and e-mail must include a name, complete address and telephone number. Send to kruse@heraldnet.com.

Now for the apparently faulty, needs-fixing recipe for:

Oven-fried onion rings

Nonstick cooking spray

3/4cup fine dry bread crumbs

3 tablespoons butter or margarine, melted

1/4 teaspoon salt

2 medium sweet yellow or white onions, cut into 1/4-inch slices and separated into rings

2 slightly beaten egg whites

Lightly coat a very large baking sheet with cooking spray. In a small bowl, stir together bread crumbs, melted butter or margarine and salt. Spread about one-fourth of the crumb mixture on a sheet of waxed paper. Using a fork, dip the onion rings in the egg whites, then in the bread crumb mixture.

Replace waxed paper and add more of the crumb mixture as needed. (The crumb mixture will not stick if combined with the egg white mixture. Use only 1/4 of the crumb mixture at a time.) Arrange the coated onion rings in a single layer on the prepared baking sheet.

Bake in a preheated 450-degree oven for 12 to 15 minutes or until the onions are tender and the coating is crisp and golden.

Makes 6 servings.