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The Crispiest Onion Rings
(Baked, Not Fried!)
By Jim Bailey, a.ka. "The Yankee Chef"

This may be a simple recipe for everyone but I bet you have never had onion
rings like these!

Not only are these ultimately crispy, but I couldn't think of a better way to make
these tasty treats good for you. These are no-fail without the deep-frying guilt  
usually associated when enjoying something so delicious. I have found that
butter-flavored cooking spray works equally as well without adding too many
more calories.

Nonstick cooking spray
1 large onion, cut into 1/4-inch slices
1/2 cup fat free milk
5 egg whites, beaten well
2 cups very fine cornflake crumbs
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon garlic powder, optional
1/4 teaspoon black pepper

Separate onion slices into rings; set aside. In a large bowl, whisk together milk
and egg whites well. In a separate large bow, combine cornflake crumbs, flour,
cornmeal, salt, garlic powder and pepper.

Dip the onion rings into the milk mixture, a few at a time, then into the flour
mixture, coating very well. Dip back into the milk mixture again, and lastly back
into the flour mixture, shaking off excess.

Place on a baking sheet, single layer, and continue with remainder of onion
rings. Place them in the refrigerator while preheating oven to 450-degrees F.
Spray the tops evenly with nonstick cooking spray, turn over and spray the other
side. Bake 14-16 minutes, or until golden brown.

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont