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Add a photoServings: 4
Ingredients
- 1 lrg egg white lightly beaten
- 1/2 c. well-shaken low-fat buttermilk
- 1/4 c. all-purpose flour plus
- 1 c. all-purpose flour for dredging
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1 lrg red onion - (12 ounce) cut crosswise
- Â Â into 1/3"-thick slices
- Â Â Extra virgin olive oil as needed
Directions
- Preheat oven to 450 degrees.
- Whisk together egg whites, buttermilk, flour, salt, and cayenne in a shallow bowl till smooth.
- Separate onion slices into rings and pick out the 12 largest, reserving remainder for another use.
- Heat 1-inch of oil in a 12-inch nonstick skillet over moderately-high heat till warm but not smoking. Working in batches of 4, dredge onions in flour and dip rings into batter, letting excess drip off, then cook in skillet till golden, about 1 minute on each side. Transfer rings as browned to a lightly oiled, shallow (1-inch deep) baking pan.
- Bake rings in middle of oven, turning once, till crisp and deep golden brown, 12 to 15 min total.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.65g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 311mg | 13% |
| Potassium 98mg | 3% |
| Total Carbs 32.31g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.77g | 1% |
| Protein 5.85g | 9% |
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