From her beguiling "Hey y'all" to her grits, the queen of Southern cuisine captivated me many years ago, when I first saw her cooking on the Food Network ~ and then this happened. I’m talking about Paula Deen. I particularly like her now, after making her lightened up version of a delectable dish.
Onion rings are lip-smacking good; but to me, that means deep-fried in a vat of hot oil, until crispy and golden. When trying to imagine this recipe, with raw onion rings swished through egg whites, then coated with seasoned panko bread crumbs and baked, I was skeptical they would be fit to eat.
It’s a surprising recipe ~ delicious onion rings, without all the fat! Coated with Creole seasoning, they have great flavor, and they’re crispy too, thanks to crunchy panko! I have visions of this being repeated many times!
Crispy Creole Onion Rings
¼ cup flour
2 teaspoon Creole seasoning
2 large egg whites
2 cups panko bread crumbs
2 large sweet onions, sliced and separated into ½” -thick rings
Heat oven to 450 degrees
Coat 2 rimmed baking sheets with cooking spray.
Whisk together flour and 1 teaspoon of the seasoning in small bowl.
Lightly beat egg whites in another small bowl.
In a third small bowl, combine panko and remaining 1 teaspoon seasoning.
Dredge onion rings in flour mixture, gently shaking off excess.
Dip in egg whites, letting excess drip off.
Dredge in panko mixture to coat, and place on prepared pans.
Coat onion rings lightly with cooking spray.
Bake 6 minutes.
Turn onion rings and bake until lightly browned, 4 to 6 minutes longer.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!