By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
202 cal · 40 min
Crispy Cajun Onion Rings
Recipe GLPR0a9986d95ef72a
Baked onion rings with a crunchy seasoned breadcrumb coating and a hint of Cajun spice. Light, crispy, and perfectly tender inside, these rings make an excellent starter or side dish.
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Ingredients
50 g Plain flour
1 large Large onion, sliced into 1cm rings and separated
2 Egg whites
Olive oil, for greasing
2 tsp Cajun seasoning
100 g Breadcrumbs
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6).
Place the plain flour into a large sealable plastic bag. Add 1 teaspoon of the Cajun seasoning to the flour and mix well.
Add the separated onion rings to the seasoned flour bag and shake vigorously until all rings are evenly coated.
In a bowl, whisk the egg whites until they become foamy and light.
Add the flour-coated onion rings to the egg whites and stir gently to coat all rings thoroughly.
In a shallow dish, combine the breadcrumbs with the remaining 1 teaspoon of Cajun seasoning and mix well.
Lightly grease a baking sheet with olive oil.
Working in batches, add the egg-coated onion rings to the seasoned breadcrumb mixture and toss until fully and evenly coated.
Arrange the coated onion rings in a single layer on the prepared baking sheet, avoiding overlap.
Bake for 25-30 minutes, turning the rings halfway through cooking, until the onion is tender and the breadcrumb coating is golden brown.
Remove from the oven and serve hot.
Comments
Crispy Cajun Onion Rings relies entirely on pantry staples—flour, egg, olive oil, breadcrumbs, and onion are in every Charlotte grocery store, and Cajun seasoning is a standard spice-aisle item at Harris Teeter, Food Lion, Kroger, and Walmart. Cost per serving runs about $1.50–$2.00 driven mainly by onion and oil, making this budget-friendly. The stated 40 minutes is honest if you include soaking time and oil heating, though actual active work is closer to 15 minutes. This is a same-night dish best eaten immediately while still crisp—leftovers go soggy and don't reheat well—and it's straightforward enough for a weeknight side but demands attention during frying to avoid burning.
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