Prep Time: 8 hours or soak onions in batter overnight.
Cook Time: 30 minutes
Yield: 4 servings
- 2 large sweet onions, cut into 1.2 cm (1/2 inch) round slices
- 34 oz / 1 L buttermilk (or 34 oz / 1 L whole milk + 59 ml / 4 tbsp vinegar, sat at room temperature for about 5 minutes
- 4 egg whites
- 85 g / 2/3 cup whole wheat or all purpose flour
- 125 g / 3/4 cup ground cornmeal
- 130 g / 3/4 cup toasted quinoa (quinoa toasted dry in a pan until fragrant)
- 60 g / 1 cup panko bread crumbs
- 5 g / 3/4 tsp salt
- 1 g / 1/2 tsp ground pepper
- 1 g / 1/2 tsp paprika
- 59 ml / 1/4 cup Crystal margarine, melted
- Place sliced onion rings into a large dish and pour buttermilk overtop until submerged. Cover tightly with plastic wrap, and let sit for eight hours or overnight in the refrigerator.
- Preheat oven to 220°C (425°F). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, beat the egg whites. Set aside.
- In a large shallow dish, mix the flour, cornmeal, quinoa, bread crumbs, and seasonings together until combined.
- Remove each ring from the buttermilk and place on a paper towel. Dip in egg whites, one by one.
- Immediately submerge in the bread crumb mixture, mixing around to coat the onion well. If the bread crumbs won’t adhere, dip in egg whites and try again.
- Lay each breaded ring on the baking sheets in a single layer. Drizzle entire sheet of onion rings with melted Crystal margarine to encourage browning and extra flavour.
- Bake each batch for 15 minutes, remove from the oven and using tongs, flip each ring. Bake for 15 more minutes or until they reach your desired level of brownness.
- Allow onion rings to cool down for about 10 minutes. Enjoy immediately.
- These onion rings taste fabulous with spicy aioli or mayo.