by Caitlin Saniga
- 1 large sweet onion
- 1/2 cup low-fat buttermilk
- 1 egg
- 2 egg whites
- 1/4 cup whole-wheat flour
- 1 cup panko
- 1 tablespoon Italian seasoning
- 1/2 teaspoon coarse kosher salt
Cut onion into 1/4-inch-thick slices, and separate into rings.
Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.
Pour the flour into a small bowl. Whisk together the buttermilk and egg white in another small bowl. Mix the panko and Italian seasoning in a third bowl.
Dredge the onion rings in flour; dip in buttermilk mixture, coating well. Dredge in the panko mixture, and place on a baking sheet. Arrange as many rings as possible on each baking sheet, avoiding overlap or contact between rings.
Place the baking sheets on the center racks in the oven. Bake 10 minutes. Using a pair of metal tongs, flip the onion rings. Bake for an additional 8 to 10 minutes, or until the rings are crispy and golden.
Remove from the oven, and sprinkle with salt. Serve immediately.
Makes 4-6 servings.