Crunchy Onion Rings (1 Pt.)
These tasted great. I didn't have any egg substitute so I used egg whites. Biggest problem was getting the coating to stick to the onion. I will be making these again and often.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
bake
side dish
hors doeuvres
appetizers
onions
lunch
spring
spicy (hot)
lunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/3 cup bread crumbs
- 2 tablespoons flour all purpose
- 1 pinch pepper to taste
- 1/4 cup egg substitute fat free
- 2 onions sweet
- Carbohydrate 21.3851841636428 g
- Cholesterol 0.18 mg
- Fat 1.1045883332945 g
- Fiber 2.08379171218703 g
- Protein 3.69056249959066 g
- Saturated Fat 0.285931458327191 g
- Serving Size 1 1 Serving (85g)
- Sodium 319.146583333254 mg
- Sugar 19.3013924514558 g
- Trans Fat 0.143155208320455 g
- Calories 109 calories
Spray a nonstick baking sheet with nonstick spray. Slice the onions crosswise into 1/4 inch slices. Seperate into doouble rings. On a shallow dish combine the flour, salt and pepper. Place the bread crumbs in another dish. Place the egg substitute in another shallow dish. Coat each double onion ring on both sides with the flour mixture shaking off any excess. Dip the ring into the egg substitute and then coat it lightly with the bread crumbs. Arrange the rings on the baking sheet. Lightly spray the tops with nonstick spray. Bake on the top rack until browned, about 10 minutes. Trun the rings carefully and bake until browned about another 5 minutes. Serve at once.
