Faux-Fried Onion Rings with Smoky Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- salt and freshly ground black pepper
- 4 large egg whites
- nonstick cooking spray
- 2 cups whole-wheat flour
- 2 cups skim milk
- tabasco sauce
Preparation Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk. Preheat the oven to 425˚F. Place a wire baking rack on each of two foil-lined baking sheets, and set them aside. Put the flour in a shallow dish. Put the panko in a small dish. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely. Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco. Serve the onion rings with the mayonnaise for dipping. Per serving: 490.0 calories, 25.0 calories from fat, 2.5g total fat, 0.5g saturated fat, 3.0mg cholesterol, 170.0mg sodium, 93.0g total carbs, 4.0g dietary fiber, 15.0g sugars, 24.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
Preparation Separate the onions into individual rings. Use only the larger rings for this recipe; reserve the smaller rings for another use. You should have 20 rings total. Lay the rings in a single layer in a large rectangular baking dish. Pour the milk over the rings and allow them to soak for about 20 minutes, turning them once so that all surfaces of the onion rings have been exposed to the milk. Preheat the oven to 425˚F. Place a wire baking rack on each of two foil-lined baking sheets, and set them aside. Put the flour in a shallow dish. Put the panko in a small dish. In a large bowl, whip the egg whites with a whisk until they are extremely foamy but not quite holding peaks. Working in batches, remove the onion rings from the milk and dredge them in the flour, shaking off any excess. Add the rings to the egg whites and toss to coat completely. Add the rings, a few pieces at a time, to the panko and coat completely. Spread the onion rings out on the wire racks. Season the rings generously with salt and pepper, and spray them lightly with cooking spray. Bake until the panko is golden brown and crispy and the onions are tender, about 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise and the liquid smoke. Season to taste with Tabasco. Serve the onion rings with the mayonnaise for dipping. Per serving: 490.0 calories, 25.0 calories from fat, 2.5g total fat, 0.5g saturated fat, 3.0mg cholesterol, 170.0mg sodium, 93.0g total carbs, 4.0g dietary fiber, 15.0g sugars, 24.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
