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Baked Onion Rings With Chipotle Ranch Dressing
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| Serves 4 Hands-On Time: 25m| Total Time: 45m | |
| 1 1/2 cups | panko bread crumbs |
| 1/4 cup | olive oil |
| kosher salt | |
| black pepper | |
| 1/4 cup | all-purpose flour |
| 2 large | eggs, lightly beaten |
| 1 small | sweet onion, (such as Vidalia or Walla Walla), sliced and rings separated |
| 3/4 cup | buttermilk |
| 1/3 cup | mayonnaise |
| 1 teaspoon | chopped chipotles in adobo sauce |
| 2 tablespoons | finely chopped fresh parsley |
| Directions Heat oven to 450° F. Toss the bread crumbs with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Bake on a rimmed baking sheet, tossing once, until golden brown, 3 to 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls. Rub the remaining oil on 2 rimmed baking sheets. Dip the onion rings in the flour and eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere. Bake on the prepared baking sheets, turning once, until tender, 12 to 14 minutes. Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping. By Charlyne Mattox , May, 2013 See Nutritional Information for this recipe » Nutritional Information Per Serving Calories 412 | |
| 28g | Fat |
| Sat Fat 5g Cholesterol 119mg Sodium 593mg Protein 9g Carbohydrate 33g | |
| 8g | Sugar |
Fiber 2g
Iron 1mg
Calcium 88mg
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