 Do you know what you can do to make onion rings healthier? Well today that's what our video is about. I'm making onion rings and I'm giving them that healthy twist like I like to do on my channel. So we're going to go over our ingredients and I'm going to show you the best oils to use and the ingredients to use and you're going to love the flavor and the crunch because we're going to get it and we're not baking these in the oven. We're actually going to go ahead and fry them on the stove. And these are also gluten-free for all my gluten-free friends out there but you can make it non-gluten-free as well. I'm Rockin' Robin and I'm going to show you how to do it right after my chef joke. So here we go with chef joke number one and that means that number two will be a little bit later. All right here we go. What do you call a hobbit with a healthy appetite? Lord of the onion rings. Okay so to make this as healthy as possible I'm using some organic low-fat yogurt and we're going to place that into a bowl. This is going to be our wet ingredients because we're going to have some dipping stations three exactly and this is our first one. Next we're going to add some milk. I'm using organic 2% but you can use any milk you want and some cornstarch. You can get the written recipe down below in the description of the video. Click where it says show more. Come on out of there. Okay and then take a whisk and blend that up. It should make the milk thicken up a bit. That's it for our liquid station. Now for our dry station I've got a nice pie plate here. Something spread out so you have room to work with your onion. So I'm going to place some of my Bob's Red Mill 1 to 1 baking flour which is gluten-free or you can use regular flour. I've got some paprika. I'll sprinkle that in. Garlic powder and some salt. And you're going to want to blend that up. Make sure everything is nice and evenly distributed throughout the flour. Now the last station is my panko breadcrumbs. I'm using Alias real panko breadcrumbs. These are gluten-free. You can use any kind you like. These are plain pretty much. There's nothing. There's no seasoning in them. So you know you just want enough to you know something like that in order to coat your onions. And from there I'm going to season it just a bit. I'm just going to sprinkle in some garlic powder and just a pinch of salt. You don't want too much here because it will get too salty. And then just stir that up and this is ready to go. Now we just need to prep up our onion. So you want to get a nice big yellow onion, something like this looks good. And you're just going to cut off both ends. Now you just want to peel off the exterior so you get down to the soft stuff. Now I like to cut my onions about a half an inch thick. Okay, so you're going to cut rings like that. Now that one broke off as you can see here because I had to cut off the moldy part. That's okay. And just go through and be really careful because this is not a very stable surface and it's going to roll around on you. So just take your time and slice it down. So you want about that thick, maybe even a little bit thicker like that. This is really ideal right here. This is better. And I'm going to leave that last piece. You can see how thick it is. It's okay. So these will just pop out. The rings will pop out like this and they make you cry. So just take your time and just pop out the rings. Sometimes they go one way easier than the other. Like this one likes this direction better. So just go with whatever's easiest. You know, you don't want to break the rings. You want to keep them intact. So just take your time and do it gently. So there you go. You got all your onion rings separated. This guy's a little thick, but it still works. Okay, now that we have everything prepped up, I want to show you the whole station so that you set yourself up the same way. And that way you'll have a better result and a better experience of making these. Okay, so first up we've got our, this is my baking sheet. This is where I'm going to put all of the coated onions. So have that ready. I put parchment paper down. You can use foil or you don't have to use anything at all. That's up to you. It's just to help clean up a little easier. So I've got my panko breadcrumbs here. And I've got my flour mixture, my wet mixture. I have my onions here and I have a towel because this is going to be a little bit messy and a little bit time consuming. I'm not going to kid you, but it's well worth it and it's fun. So take an onion ring and drop it into your liquid. Make sure it's fully coated. Make sure any excess liquid drips off and then place it into the flour mixture. I like to take a fork or spoon and use that to just coat the onion ring. Pick up the onion ring and look at it and make sure that all the areas are coated with the flour. Now when you've got it coated, go ahead and tap it on your spoon to make sure you remove any excess flour. Then it's going back into the liquid. Turn it over a couple of times and then place it into the crumbs. And let it drip a little bit before you take it over there. So coat the onion ring in the crumbs until it's completely covered and then place this on your baking sheet. Once the tray is full, we're going to head on over to the stove and start cooking. All right, it's time for chef jump number two. Here we go. One man says to another, is that an onion singing a BG song? And the other guy says, nope, it's just chive talking. So I've got my frying pan over here over medium high heat. We want to get our temperature up to 375 degrees Fahrenheit. Now for my oil, I think that's the most important ingredient in this whole recipe is the oil you use to fry these in. And I'm using Marianne's avocado oil. I got this at Costco and it's a great deal in terms of the price. And the good thing about it and why you want to use it is it doesn't have a lot of flavor and its smoke point is, what does it say here, 500 degrees Fahrenheit. And it's great for sauteing. So higher temperatures, this is going to hold up and give you the best benefits. I highly recommend using this. It's worth it. You're worth it. Now I have some leftover avocado oil that I'm using today. I made this yesterday and so there's no reason not to reuse it. And you want to have the level of the oil to be deep enough so that you cover the onion ring when it's cooking. So I'm going to add a little more. Now use an instant read thermometer to check on the temperature of your oil. We want it to be between 350 and 375 degrees Fahrenheit before we can even think about adding those onions. So my temperature is about 370 degrees so it's time to drop these in very gently. You want to see that bubble up right away. And that means our onion rings are going to get nice and crispy and not be soggy. Now keep in mind when you fill up the pan with more onion rings, they're going to make the temperature of the oil drop. So you'll have to adjust the temperature accordingly. So that's where the instant read thermometer comes in. Just check it every so often and turn your flame up and down as you need it. Now these are going to cook up really quick about a minute or two and then you're going to want to turn them over so keep an eye on them. Once the second side is done, go ahead and place them on a paper towel covered plate. All right, our onion rings are done. Let's give them a taste. Now I made this Algerian sauce. This is a part of my French burrito recipe. I'll leave a link for that video and you can check it out. This sauce is very versatile. I've used it on salads. I've used in burritos for onion rings. Perfect. Dip it in there. Take a bite. Listen to the crunch. That is so good. I can't stop eating them. If you like veggies with a crunch, you're going to want to try out my baked eggplant with the panko breadcrumb crust. It is amazing. Go ahead and click the link on the screen. You're not going to want to miss this recipe. If you enjoyed today's video, you can let me know by smashing the like button and leaving me a comment down below. I always love to hear from you. And if you haven't subscribed yet, go ahead and hit that subscribe button and the notification bell and you'll be notified when my new videos come out every week. Thanks again. And we'll see you back here next week for another rockin' recipe.