Southern-style onion rings with chili-garlic dipping sauce
Ingredients
2 large , sweet variety, cut into 1/2-inch-thick rings uncooked onion(s)
1/2 cup(s) (you'll need 3 cups total buttermilk but about 2 1/2 cups are discarded) low-fat buttermilk
2 large egg(s) egg(s)
1 cup(s) panko breadcrumbs
1/3 cup(s) whole-grain yellow cornmeal
1/2 tsp granulated garlic
1/2 tsp kosher salt
1/2 tsp paprika
1/2 tsp dried oregano
1 pinch(es) cayenne pepper
5 spray(s) cooking spray
2 Tbsp reduced calorie mayonnaise
1 Tbsp ketchup
1 Tbsp low-fat buttermilk
2 tsp asian garlic sauce
Directions
Place onion rings and buttermilk in a large zip-close plastic bag (or use a covered bowl); allow to soak in refrigerator 4 hours or up to overnight (do not separate into individual rings; you want thick rings).
When ready to bake, preheat oven to 450°F. Place a silicone baking liner on each of two large baking sheets.
Beat eggs in a small shallow bowl. Combine panko, cornmeal, garlic, salt, paprika and cayenne in another shallow bowl. Remove rings from buttermilk and dip one in egg. Next, dredge in cornmeal mixture; turn to coat and place in a single layer on prepared pan. Repeat with remaining ingredients; coat rings with cooking spray and bake for 15 minutes. Flip onion rings; bake until crispy, 10 minutes more.
Meanwhile, whisk together mayonnaise, ketchup, 1 Tbsp buttermilk and Asian garlic sauce; serve with onion rings.
Nutrition
4 smart points