When something is more trouble than it might be worth, I’m going to tell you the truth.
If you love/miss crunchy fried onion rings and don’t mind a teensy bit of mess, then these are definitely a healthier alternative. My oft-professed love of all things onion make these a crave-worthy substitute for the deep fried variety, but the prep relegates them to only the occasional serving.
Serve with a little sriracha veganaise and you’ve got yourself some bonafide bar food.
- 2 large sweet onions (such as visalia), sliced to 1/2 and rings separated
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup plain bread crumbs (homemade, if possible)
- 1 1/2 cup cornflakes (I use Arrowhead Mills organic Corn Flakes)
- 1/4 cup unbleached flour
- 1/4 tsp red cayenne pepper
- 2 Tbsp Olive oil
- salt and pepper
Preheat oven to 450 degrees
In a food processor, pulse corn flakes and bread crumbs until ground to a meal. Place half in a shallow plate or bowl.
In a medium bowl, whisk together the egg, buttermilk, flour, and cayenne pepper to to form a batter.
Carefully dip each onion ring into the batter first, shake off excess. Place in crumb mixture, using a fork or spoon to press the onion into the crumbs and coat on all sides. Lay the onion ring on a plate or platter.
Continue dipping and coating each onion in this manner. When the crumb mixture becomes too lumpy to work with, add the remaining crumbs to the bowl and continue until all onion rings are coated.
Place the olive oil in a rimmed baking sheet and preheat in oven for 2-3 minutes.
Remove carefully from oven and place the onion rings in a single layer on the baking sheet.
Return to oven and cook until onion rings are golden brown and crispy, about 15 minutes, turning halfway through.
Salt and pepper to taste while still on cookie sheet.