Baked Onion Rings

• 1 1/2 cups cornflakes
• 1/2 cup plain dried breadcrumbs
• 1 large egg
• 1/2 cup low-fat buttermilk
• 1/4 cup all-purpose flour
• 1/8 teaspoon cayenne
• Coarse salt and ground pepper
• 1 medium-size sweet onion, such as Vidalia, quartered crosswise and separated into rings (discard small center rings)
• 2 tablespoons olive oil

1. Preheat oven to 450F.
2. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.
3. In another bowl, whisk together egg, buttermilk, flour, and cayenne; season with salt and pepper.
4. Working in batches, dip onion slices in egg mixture, letting excess drip off, then dredge in cornflake mixture; place on a large plate.
5. Pour oil onto a rimmed baking sheet.
6. Heat in oven 2 minutes.
7. Remove sheet from oven and tilt to coat evenly with oil.
8. Arrange coated onions on sheet in a single layer.
9. Bake, flipping halfway through, until onion rings are golden brown, about 15 minutes.
10. Season with salt and serve immediately.
11. (Per Serving)
12. Calories: 241
13. Fat: 9.2g (1.7g Saturated Fat)
14. Protein: 6.8g
15. Carbohydrates: 33.7g
16. Fiber: 2.4g

cornflakes, breadcrumbs, egg, lowfat buttermilk, allpurpose, cayenne, salt, sweet onion, olive oil

Taken from www.epicurious.com/recipes/food/views/baked-onion-rings-387582 (may not work)