Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 medium white onions , sliced into rings
- 1 cup milk
- 3 eggs , beaten
- Salt , to taste
- 2 cups powdered pancake mix
- Parsley sprigs, for garnish
Directions
Separate the sliced onions into rings.
Combine milk, eggs and salt to taste in mixing bowl.
Soak onion rings in mixture 30 minutes.
Place pancake mix in shallow bowl.
Remove onion rings from milk mixture then dip in pancake mix.
Deep-fry rings in 375°F (190°C) oil until golden brown.
Remove from the oil, and place on paper towels .
To create an onion loaf, continue with the following steps: Pack fried onion rings loosely, without pressing, into 8 x 4-inch loaf pan . Bake in a 400°F (200°C) oven for 10-15 minutes. Turn onto serving plate and garnish with parsley.
Pack fried onion rings loosely, without pressing, into 8 x 4-inch loaf pan .
Bake in a 400°F (200°C) oven for 10-15 minutes.
Turn onto serving plate and garnish with parsley.