Light and Crispy Baked Onion Rings

Serves 8


2 large sweet onions, sliced into ½ inch pieces

1 quart reduced fat buttermilk

4 egg whites

2/3 cup all-purpose flour

¾ cup ground cornmeal

1 cup bread crumbs

½ teaspoon salt

½ teaspoon pepper

½ teaspoon paprika

nonstick spray such as PAM


  1. At least 4 hours before you want to eat the onion rings, place the sliced onions in a plastic Ziploc bag with the buttermilk. Seal and put in the refrigerator for at least 4 hours.
  2. Remove onion-buttermilk mixture from refrigerator and preheat oven to 425 degrees Fahrenheit.
  3. In a small bowl, place egg whites, and set aside. In a separate large bowl, combine flour, cornmeal, bread-crumbs, salt, pepper and paprika. Remove each onion slice piece-by-piece, coat in bread crumb mixture, dunk in egg whites, re-coat by coating once again in the bread-crumb mixture, and then place on greased cookie sheet. Repeat with all the onion slices.
  4. Once the cookie sheet is full, spray the onions with the non-stick cooking spray.
  5. Bake the batch for 15 minutes, flip the onions, and then bake for another 15 minutes.
  6. Allow onions to cool, then enjoy while warm with your favorite dipping sauce!

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