Southern-Style Onion Rings with Chili-Garlic Dipping Sauce
4
Points®
Total time: 4 hr 55 min • Prep: 30 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Soaking the onions in buttermilk helps to soften them a bit and tame their bite. A spiced cornmeal coating lends fabulous crunch.
Ingredients
Onion
2 large, sweet variety, cut into 1/2-inch-thick rings
1% low-fat buttermilk
½ cup(s), (you'll need 3 cups total buttermilk but about 2 1/2 cups are discarded)
Raw egg
2 large
Panko breadcrumbs
1 cup(s)
Whole-grain yellow cornmeal
⅓ cup(s)
Granulated garlic
½ tsp(s)
Kosher salt
½ tsp(s)
Paprika
½ tsp(s)
Dried oregano
½ tsp(s)
Cayenne pepper
1 pinch(es)
Cooking spray
5 spray(s)
Reduced calorie mayonnaise
2 tbsp(s)
Ketchup
1 tbsp(s)
1% low-fat buttermilk
1 tbsp(s)
Asian garlic sauce
2 tsp(s)
Instructions
1
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).
2
When ready to bake, preheat oven to 450°F. Place a silicone baking liner on each of two large baking sheets.
3
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.
4
Meanwhile, whisk together mayonnaise, ketchup, 1 Tbsp buttermilk and Asian garlic sauce; serve with onion rings.
5
Serving size: 4 large onion rings with 2 1/2 tsp sauce
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