Oven Crisped Onion Rings
A healthier version of a favorite treat.
Cook Time: 15 Minutes
Smithfield Product: None
3 cups corn chex or cornflakes, finely crushed
1 cup panko (Japanese breadcrumbs)
2 large eggs
1 cup milk
1/2 cup self-rising flour
1/4 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 medium sweet onions, cut crosswise into 4 thick slices
2 tablespoons vegetable oil
Combine cereal and panko in a shallow dish; mix well. Whisk together eggs, milk, flour, salt, and pepper in a medium bowl.
Preheat oven to 450 degrees F; brush oil on a rimmed baking sheet, and set aside.
Discard small center rings of onions. Working with one at a time, dip onion rings in egg batter, allowing excess to drip back into bowl. Dredge in cornflake mixture, and place on another baking sheet while you dip and dredge the remaining onion rings.
Place oiled baking sheet in oven 2 minutes or until hot; remove from oven and arrange onion rings on hot baking sheet. Bake until golden brown, turning once, 15 to 17 minutes. Sprinkle with additional salt, if desired.