Wednesday, February 29, 2012

the happygirl guide to a healthy onion ring recipe



My husband L. loves onions rings from a local Seattle restaurant called Red Mill Burgers (voted the Best Burgers in Seattle by Seattle Magazine). Earlier this week I tried to recreate these onion rings at home but with a healthy twist by baking not frying them. I hope you enjoy them as much as L. did. They aren't quite the same as Red Mill but they're still delicious!

This recipe makes 2 to 4 servings depending on how much you want to share!



Ingredients

1 cup flour

1 cup lowfat buttermilk

1 tablespoon paprika ( or for more spice try 1/2 teaspoon of chipotle powder. My friend, Stuart, recommends cayenne powder!)

1 cup Panko (Japanese bread crumbs)

2 onions



Preparation

1. Preheat oven to 450.

2. Use a large nonstick cookie sheet or lightly cover an aluminum pan with vegetable oil.

3. Prepare two bowls: Add buttermilk to one bowl and Panko crumbs combined with paprika to another. Pour  flour into a large Ziploc (gallon size) bag.

4. Slice onions into 1 inch slices, disgarding the ends and smaller bits closer to the middle of the onion.

5. Add  1/4 of the sliced onions to the flour and shake, making sure that all the onion rings are lightly dusted  with flour.

6. One at a time, dunk an onion (quickly) into the buttermilk letting the excess drain, then dredge it in the Panko crumbs. Place on prepared cookie sheet. Complete the first 1/4 of onion rings and follow with the rest.  Onion rings should be in one layer on cookie sheet.

7. Bake for 20 minutes until crispy.

8. Serve with chipotle dip: (1/4 cup reduced-fat sour cream, 1/4 cup light mayonnaise, 1 teaspoon chopped chipotle peppers or 1/2 teaspoon chipotle powder with a hint of fresh squeezed lime juice.)

Tip: If the Panko crumbs get clumpy and soggy they will not stick to the onion rings. The easiest thing to do is to continue with a fresh bowl of Panko crumbs + paprika.

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