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Ingredients
- 1 cup panko
- 1/4 teaspoon cayenne
- 1/4 teaspoon onion powder
- 1/2 cup flower
- 1 cup low-fat buttermilk
- 1 egg
- 1 extra-large onion, cut into 1/2-inch-thick slices
- cooking spray
Details
Servings 4
Adapted from rachaelraymag.com
Preparation
Step 1
Preheat the oven to 475 degrees. In a food processor, pulse the panko, cayenne, 1/2 tsp. pepper and 1/4 tsp. salt to fine crumbs. Set out three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the buttermilk, egg and 1/2 tsp. salt. Pour the panko mixture into the third bowl. Separate 24 of the largest rings from the onion slices. Working in batches, dip the rings in the flour; shake off excess. Dip the rings in the buttermilk mixture; let excess drip back into the bowl. Lightly coat the rings in the panko mixture. Divide the rings between two parchment-lined baking sheets, arranging in a single layer; coat with the cooking spray. Bake until crispy and browned, about 18 minutes. Sprinkle with 1/4 tsp. salt. Serve with the Avocado Ranch Dipping Sauce.
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