WHY IT’S LIGHT To produce onion rings that are wonderfully crisp and not at all greasy, bake them instead of deep-frying. Preheating the oiled baking sheet before adding the onion slices helps ensure a crunchy outer coat, as do crushed cornflakes in the batter.

　　

Ingredients

serves 4

　　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

　　

Step 1

Preheat oven to 450°F. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another bowl, whisk together egg, buttermilk, flour, and cayenne; season with salt and pepper.

　　

Step 2

Working in batches, dip onion slices in egg mixture, letting excess drip off, then dredge in cornflake mixture; place on a large plate.

　　

Step 3

Pour oil onto a rimmed baking sheet. Heat in oven 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange coated onions on sheet in a single layer. Bake, flipping halfway through, until onion rings are golden brown, about 15 minutes. Season with salt and serve immediately.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 241

　　

Step 6

Fat: 9.2g (1.7g Saturated Fat)

　　

Step 7

Protein: 6.8g

　　

Step 8

Carbohydrates: 33.7g

　　

Step 9

Fiber: 2.4g

　　Everyday Food: Light