Baked Onion Rings
Adapted from WeightWatchers Hit the Spot Cookbook (2009)
serves 2
1/2 c. all-purpose flour
1 c. low-fat buttermilk
1/4 t. salt
1/4 t. pepper
1/2 c. Italian-seasoned bread crumbs
1 large sweet onion, cut crosswise into 1/2 inch rounds and separated into rings
Preheat the oven to 450. Spray a large baking sheet with olive-oil spray.
Put the flour in a large ziplock baggie. Pour the buttermilk into a shallow bowl; mix in salt and pepper. Put the bread crumbs in another shallow bowl or plate.
Put about a third of the onion rings into the bag with the flour and shake to coat. Dip the rings, one at a time, in the buttermilk, then dip in the bread crumbs, and place on the baking sheet.
Bake until golden and crisp, about 20 minutes.
Per serving: 147 cal, 1 g fat, 3 g Fib
I wouldn't use the rest of the buttermilk for anything else...so is there a substitute for it?
ReplyDeleteThe buttermilk is just to get the bread crumbs to stick on the onions, so I think other things would work. I looked at a few other recipes on the web, and saw regular milk or egg whites used for the same purpose.
ReplyDelete