Prep Time: >4 hours, 25 minutes | Cook Time: 30 minutes | Total Time: 5-10 hours
Ingredients:
1 large Vidalia onion
1 qt. low-fat buttermilk
2 eggs
1 ½ c. panko breadcrumbs
¾ c. flour
1 tsp. salt
½ tsp. pepper
½ tsp. paprika
¼ tsp. cayenne pepper (optional)
Olive oil cooking spray
Directions:
Peel onion and separate layers into individual rings; set aside.
Cut onions into ½ inch whole pieces and place in large dish with high sides (like a 9x12” baking dish).
Add buttermilk and coat Finns thoroughly.
Cover and place in refrigerator for at least 4 hours.
When ready to cook:
Remove dish with buttermilk-soaked onions from refrigerator and place on countertop to come closer to room temperature, around 10 - 15 minutes.
Preheat oven to 400° - 425°, depending on how hot your oven gets.
Get your coating station ready (working from left-to-right):
Ingredients:
Flour
2 Eggs, 1 Tbsp. water added, and beaten
Panko crumbs with seasonings (salt, pepper, paprika and cayenne if using).
Coating Directions:
Take a ring and shake excess buttermilk and evenly coat in flour.
Shake excess flour and evenly coat in egg mixture.
Shake excess egg mixture and evenly coat ring in panko and place on tin foil-lined cookie sheet sprayed with olive oil or a Silpat lined sheet. I prefer to use my Silpat mat. You can find them here.
Baking Directions:
Spray onion slice facing up generously with olive oil spray.
Bake in oven for 15 minutes. After 15 minutes, flip onion rings, spray with more olive oil spray, and cook for another 12-15 minutes. They should look crisp and have started to brown.
Remove from oven and let rest for about 5 minutes.
Enjoy with your favorite dipping sauces!
Recipe adapted from Sally’s Baking Addiction
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