WHY IT’S LIGHT To produce onion rings that are wonderfully crisp and not at all greasy, bake them instead of deep-frying. Preheating the oiled baking sheet before adding the onion slices helps ensure a crunchy outer coat, as do crushed cornflakes in the batter.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another bowl, whisk together egg, buttermilk, flour, and cayenne; season with salt and pepper.
Step 2
Working in batches, dip onion slices in egg mixture, letting excess drip off, then dredge in cornflake mixture; place on a large plate.
Step 3
Pour oil onto a rimmed baking sheet. Heat in oven 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange coated onions on sheet in a single layer. Bake, flipping halfway through, until onion rings are golden brown, about 15 minutes. Season with salt and serve immediately.
nutrition information
Step 4
(Per Serving)
Step 5
Calories: 241
Step 6
Fat: 9.2g (1.7g Saturated Fat)
Step 7
Protein: 6.8g
Step 8
Carbohydrates: 33.7g
Step 9
Fiber: 2.4g
