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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