*Firecracker Onion Rings!*

[Little One]

*Firecracker Onion Rings!*

You'll need:
1 Jumbo sweet onion [or 2 large]
1 1/2 cups buttermilk
2 Tbsp hot sauce
3 1/2 tsp Creole, Cajun or Old Bay seasoning, divided
1/4 tsp ground black pepper
1 tsp kosher salt
2 large eggs, beaten
1 1/2 cups self rising flour
1/4 cup grated Parmesan cheese
3 cups panko bread crumbs
3 Tbsp canola oil
cooking spray

Directions:
Peel the jumbo onion and slice into 1/4 inch slices. Separate the rings. In a bowl, or large plastic storage bag, mix together the buttermilk, hot sauce, and 1 tsp of seasoning. Add the onion rings. Soak for 30 minutes in the refrigerator turning occasionally.

To prepare:
Preheat the oven to 450°F and line two baking sheets, additional if needed, with aluminum foil. Spray liberally with cooking spray. Drain the onion rings, and add 1 cup of the buttermilk marinade to the beaten eggs. Discard the rest. Mix 1 tsp of seasoning and 1/4 tsp of ground black pepper into the self rising flour. Mix 1 1/2 tsp seasoning, 1/4 cup grated Parmesan cheese and 1 tsp kosher salt into the panko breadcrumbs. Toss the panko bread crumbs with 3 Tbsp of canola oil. Mix thoroughly.

Dip the onion rings into the seasoned flour, into the egg and buttermilk wash, then into the panko bread crumbs. Arrange side by side on the prepared baking sheets. [tip: The smaller rings can be placed inside some of the larger rings without touching for even browning] Lightly spritz the breaded onion rings with cooking spray.

Place into the oven and bake for 15 minutes, then gently turn and continue to bake for an additional 12-15 minutes until golden and crispy. Rotate pans from top to bottom shelves if needed. After removing from the oven, sprinkle with additional seasoning, if desired, and serve hot with your favorite dipping sauce. Yield: 4 servings

To deep fry:
Follow the same procedure and cook in small batches in peanut oil or canola that is at 350-360°F. Place onto a baking sheet on paper towels to drain and into a 225°F oven to keep warm while frying additional batches.

Cook's note:
When preparing a dish that requires dredging, use one hand for the dry ingredients and one hand for the wet ingredients. Otherwise, if you dip a wet hand into the flour and bread crumbs, they'll become too moist and begin to clump. Clumpy breading won't adhere to the food, in this case, the onion rings.