Soaking the onions in buttermilk helps to soften them a bit and tame their bite. A spiced cornmeal coating lends fabulous crunch.
- 2 large uncooked onion(s), sweet variety, cut into 1/2-inch-thick rings
- 1/2 cup(s) low-fat buttermilk, (you'll need 3 cups total buttermilk but about 2 1/2 cups are discarded)
- 2 large 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 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
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.
Serving size: 4 large onion rings with 2 1/2 tsp sauce