It’s really hard to clean house with one hand.
I tried it.
I tried to clean the kitchen: no go.
Tried to fold clothes: fail.
Picked up the living room: OK, that kinda worked.
I wouldn’t know any of this had I not made these onion rings. They’re not only food, they’re a powerful research tool. . . if you’re into discovering what you can or can’t do with one hand while the other hand is busy moving food from the plate to your face.
Apparently, only certain chores are onion-ring-eating friendly. I was multi-tasking – eating “lunch” and picking up. . . . Sort of.
I was mostly just eating.
It was pretty much impossible to stop, and I’d be lying if I tried to say I didn’t make these when no one else was home on purpose. I did.
The thing is, we had them for dinner the night before, and I only managed to snatch four measly rings for myself.
And they were so darn good!
I had to have more.
These onion rings are every bit as good as the greased-up, really bad for you ones, except they’re not – bad for you, I mean.
They’re baked in the oven instead of fried in a pot of hot grease, which makes them lighter, but the way they’re breaded and baked makes them super crunchy and satisfying.
I had to bust out a Diet Coke for a lunch companion. Things like Doritos and onion rings must be accompanied by soda. I think it’s a food rule established by Julia Child or something. (Kidding! Of course. . . maybe.)
OK, so it wasn’t a great lunch,(but it WAS a great lunch! *squeal!*).
I was stoked that these are supposedly only 214 calories per serving. . . not so stoked when I remembered a serving was only a quarter of the recipe. . . and I just ate the whole thing.
I will eat healthier. I will eat healthier. I will eat healthier. . . .
I did not have cornflakes on hand, and I don’t really like to buy them because once I am done with whatever recipe I’m making, the box usually sits on the shelf for years. So, instead, I used Panko bread crumbs and followed the directions just the same. They still turned out fantastic. I have to admit, these photos were taken on the second go-round, and because I was in a hurry, I’m not sure if I did the whole food-processing step. I think I did, but I can’t promise. My point is that the breading in the photo may appear chunkier than what you end up with if I, in fact, skipped that step the second time. In my opinion, they’re good both ways, but better if the crumbs are food processed first. The processing produces a deliciously delicate and fine crunch.
- 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
Preheat oven to 450 degrees F. In a food processor (I used a Magic Bullet), pulse cornflakes and breadcrumbs until fine crumbs form, then transfer them to a medium bowl. In another bowl, whisk together egg, buttermilk, flour, and cayenne; season with salt and pepper.
Working in batches, dip onion slices in egg mixture, letting excess drip off, then dredge in cornflake mixture; place on a large plate.
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 later. Bake, flipping halfway through, until onion rings are golden brown, about 15 minutes. Season with salt, and serve immediately.
all recipes copyright Home is Where the Cookies Are; www.wherethecookiesare.com