EATING
Crispy buttermilk baked onion rings
Crispy buttermilk baked onion rings
Ingredients
| 2 | large Vidalia onions, cut crosswise into 1/2-inch thick rounds |
| 1/4 cup | white whole wheat flour |
| 1/2 cup | low-fat buttermilk |
| 1 | egg white |
| 1 teaspoon | hot sauce |
| 3/4 cups | cornflake crumbs |
| 1/2 teaspoon | salt |
Directions
Preheat oven to 450°F. Spray two large baking sheets with cooking spray.
Separate onion rounds into 36 rings. Reserve any broken or smaller rings for another use. Place flour in a large food storage bag. Whisk together buttermilk, egg white, and hot sauce in pie plate or shallow bowl. Combine cornflake crumbs and salt on a sheet of wax paper.
Add onion rings, a few at a time, to the flour; seal the bag and shake until evenly coated. Dip the rings, one at a time, into the buttermilk mixture then into the cornflake mixture. Transfer the rings to the baking sheets. Lightly spray with cooking spray and bake, without turning, until crisp and golden, 20 – 25 minutes.
6
Servings
20 MINUTES
Prep Time
25 MINUTES
Cook Time
Nutrition facts
| Serving Size | 6 onion rings |
| Calories | 120 |
| Fat | 0 g |
| Sat Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 330 mg |
| Carbohydrate | 25 g |
| Fiber | 3 g |
| Protein | 4 g |
