The inimitable cook Paula Deen helped with this endeavor—through her recipes featured in a recent edition of Prevention magazine. Deen has been “lightening up” because of her well-publicized diabetes diagnosis, so many of her food preparations are makeovers—healthier ways to stir up classic (and often fat-laden) Southern meals.
In this one she took the onion ring to new heights, as far as I’m concerned. These are baked in the oven after being coated with a seasoned mix of flour and bread crumbs.
I liked these better than the heart-hampering ones you might get at the local greasy spoon. And the freshness of slicing up a just-picked onion from our own onion rows—priceless!
Crispy Creole Onion Rings
1/4 cup all-purpose flour
2 teaspoons Creole seasoning
2 large egg whites (I used 1/2 cup egg substitute)
2 cup panko bread crumbs
2 large sweet onions, slice and separated into 1/2-inch-thick rings
Heat oven to 450 degrees. Coat 2 rimmed baking sheets with cooking spray. In a small bowl whisk together flour and 1 teaspoon of the seasoning. In another small bowl lightly beat egg whites. In a third small bowl combine panko and remaining 1 teaspoon seasoning. Dredge onion rings in flour mixture. Gently shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on prepared pans. Coat onion rings lightly with cooking spray. Bake 6 minutes. Turn onion rings and bake until they are lightly browned for 4 to 6 minutes longer. Serve immediately.