Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Prepare the dipping sauce: in a small bowl combine 2 tablespoons mayonnaise, 1/2 cup sour cream, 1/4 teaspoon ground coriander, 1/2 teaspoon ground cumin, a splash of Tabasco, and 1 tablespoon lemon juice. Mix until smooth, cover, and refrigerate until ready to serve.
• Prepare the coating: in a shallow bowl or plate whisk together 1/2 cup unbleached all-purpose flour, 1/2 teaspoon paprika, 1/8 teaspoon salt, 1/8 teaspoon ground pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon corn starch.
• Pour 1 cup heavy cream into a second shallow bowl for dredging.
• Separate the onion rounds into individual rings. Working in batches as needed so rings are not overcrowded, dip each ring into the heavy cream, letting any excess drip back into the bowl.
• Dredge the cream-coated ring in the flour mixture, pressing gently so the coating adheres. Shake off any excess flour and place the coated ring in a single layer on the prepared baking sheet. Leave a little space between rings for even browning.
• When all rings are coated and arranged on the sheet, bake in the preheated oven for about 18–22 minutes, turning each ring once halfway through baking, until the rings are golden brown.
• Remove the onion rings from the oven, transfer to a plate, and serve immediately with the chilled cumin dipping sauce.