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Crispy buttermilk baked onion rings

Crispy buttermilk baked onion rings


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


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.

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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

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