Ingredients
2large sweet onions,cut into ½ inch slices
32ozlow fat buttermilk
4egg whites
⅔cupwhole wheat flour,or all-purpose flour
¾cupground cornmeal
1cuppanko bread crumbs
¾tspsalt
½tspground black pepper,fresh
½tsppaprika
spray nonstick,like PAM, olive oil, or coconut oil
Preparation
At least 4 hours ahead of time, place the sliced onion rings into a large dish, then pour the buttermilk overtop.
Cover tightly, then store in the refrigerator.
Once the onions have soaked, remove from the refrigerator. Set aside.
Preheat the oven to 425 degrees F.
Line 2 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 whole wheat flour, cornmeal, bread crumbs, salt, pepper, and paprika together until combined.
Remove each ring from the buttermilk, then dip them in the egg whites.
Immediately submerge the rings in the bread crumb mixture, mixing around to coat the onion well.
Lay each breaded ring on the baking sheets in a single layer.
When all the rings are breaded, spray each with nonstick spray to seal the breading.
Bake each batch for 15 minutes.
Remove from the oven, then flip each ring using tongs. Spray the other side with nonstick spray.
Bake for 15 more minutes.
Allow the onion rings to sit out for 10 minutes.
Serve, and enjoy!
