|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 teaspoon||hot sauce|
|3/4 cups||cornflake crumbs|
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.
|Serving Size||6 onion rings|
|Sat Fat||0 g|
|Trans Fat||0 g|