Do you like onion rings but resist the temptation due to the grease? Try this lower fat version.
1 cup cornflakes
1 cup plain dried breadcrumbs
1 large egg
1/2 cup low fat buttermilk
1/4 cup all purpose flour
1/8 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 large sweet onion, sliced into rings (I don't use the smaller center rings)
2 tablespoons olive oil
Preheat oven to 450. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, cayenne, and salt and pepper.
Dip onion rings in egg mixture (letting excess drip off--this is very important to prevent a gloppy breadcrumb mess!) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.
