BAKED ONION RINGS
This Martha Stewart Everyday Food recipe calls for a hot pan with heated oil prior to baking. I typically just swirl a little olive oil over the foil in my jelly roll pan prior to putting it in the oven, and they turn out about the same. The onion rings might be a little crispier if you heat the oil in the pan first, but it's another step that I like to leave out if I am short on time.
- 1-1/2 c. cornflakes
- 1/2 c. plain dried breadcrumbs
- 1 large egg
- 1/2 c. low-fat buttermilk
- 1/4 c. all-purpose flour
- 1/2 tsp. cayenne pepper
- Coarse salt & ground pepper
- 1 medium sweet onion (such as Vidalia), sliced and broken into rings
- 2 tbsp. olive oil
1. Preheat oven to 450 degrees.
2. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form. Transfer crumbs to a medium bowl.
3. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne pepper. Season with salt and pepper.
4. Dip onion rings in buttermilk mixture, allowing excess to drip off. Dredge in cornflake mixture and place on plate.
5. Pour oil onto a rimmed baking sheet or jelly roll pan. (I line mine with foil first.) Place in oven and heat for 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.
6. Arrange onion rings on baking sheet. Bake, turning once, until golden brown (approximately 16 minutes). Season with additional salt and serve.