Something magical happens when you batter onion rings in quinoa. With this healthy alternative to regular onion rings, you’ll find extra crunch and more protein.
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
1. 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.
3. In a medium bowl, beat the egg whites. Set aside.
4. In a large shallow dish, mix the flour, cornmeal, quinoa, bread crumbs, and seasonings together until combined.
6. 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.
7. 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.
- These onion rings taste fabulous with spicy aioli or mayo.