INGREDIENTS
1/4 cup canola oil, divided
2 large sweet onions {we used Vidalias}
7 ounces corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1/2 cup egg whites, about 3 large eggs
non-stick cooking spray
DIRECTIONS
Preheat oven to 400° F. Pour 2 tablespoons oil on each of 2 baking sheets and place in the oven to preheat. Cut onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside. Beat egg whites at high speed with an electric mixer until very frothy soft peaks form.
Remove baking sheets from oven and tilt to evenly coat with hot oil. Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets and spray tops with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.
Bake at 400° for 15 to 20 minutes or until crisp; serve warm.
**My Sis-In-Law made these for us on our second annual family vacation to North Topsail Beach, NC this summer. We used Vidalia onions. Now, I am not a big onion ring eater, but I ate my weight in these! We dipped them in a homemade spicy chipotle mayo. So good! Enjoy!
{image credits amyisaacson}
