The classic crunch and deliciously tender interior that you love without all of the calories. Bite into this crisp, spicy, and surprisingly low-fat onion ring recipe for an unforgettable finger food experience.
Recipe yields 8 servings
Preheat oven to 400°. Place a wire rack on top of a baking sheet.
Cut off ends of each onion and peel. Slice onions into 1/2-inch-thick slices and separate into rings. Place rings in bowl and cover with ice water. Soak for 30 minutes. Drain.
In a large plastic bag, combine flour and baking powder. Add onion rings to bag and shake to coat with flour mixture. Remove from bag, shaking off the excess. Set aside.
In a shallow bowl, beat egg whites until foamy. In another shallow bowl, combine cornmeal, panko bread crumbs, salt, thyme, paprika, black pepper and cayenne (if using). Working with one ring at a time, dip the onion ring in the egg whites. Then dip in bread crumb mixture to coat evenly, shaking off the excess. Arrange coated onion rings in a single layer on rack on baking sheet.
Generously coat onion rings with olive oil cooking spray. Bake for 25 to 30 minutes, turning halfway through cooking, or until golden and crisp. Serve immediately.