Oven Baked Onion Rings

adapted from Cook's Country


Servings - 6   Serving size - 1/6th of recipe   PP per serving - 7 points+

Calories - 269.1,   Total Fat - 13.2g ,   Carb. - 32.2g,   Protein - 5.7g,   Fiber - 1.9g


1/2 cup all purpose flour, divided

1 large egg, at room temperature

1/2 cup lowfat buttermilk, at room temperature

1/4 tsp. cayenne pepper

salt and fresh ground black pepper

2 cups crushed saltine crackers ( I used the food processor ) 

1/4 cup crushed cornflake crumbs

2 large sweet onions, cut into 1/2 inch rounds

4 TBS. canola oil, divided


1. Adjust oven racks to accommodate two baking sheets.  Preheat oven to 450 degrees F. 

2. Place 1/4 cup flour in shallow baking dish.  Beat the egg and buttermilk together with a whisk in another bowl. ( I used a deep dish pie plate )  Whisk in remaining 1/4 cup flour, cayenne, 1/2 tsp salt and 1/4 tsp black pepper into the egg/buttermilk mixture.  

3.  Combine the saltines and the crushed cornflake crumbs in another shallow bowl.  ( again, I used another pie plate) 

4.  Pull apart the rings in each round, saving the ones that are less than 2 inches in diameter for another time.  Working one at a time, dredge each onion ring in the flour, shaking off excess.  Dip in buttermilk mixture, coating all side of onion, then drop into crumb coating.  Turn ring to coat evenly.  Transfer to large plate and repeat with remaining rings.  

5. Pour 2 TBS canola oil into each of two rimmed baking sheets.  Place in oven and heat until just smoking, about 8 minutes.  Carefully tilt the pans to allow the oil to coat the surface.  Arrange onion rings on the pans.  ( you will hear them sizzle just a bit when you place them on the hot pan) 

6.  Bake, flipping onion rings over and switching and rotating position of baking sheets halfway through baking.  Bake until golden brown on each side, about 15 minutes.  Transfer onion rings to container or plate lined with paper towels to drain briefly.  Serve immediately. 

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