1 ½ cups cornflakes?
½ cup plain dried breadcrumbs?
1 large egg?
½ cup low-fat buttermilk
¼ cup all-purpose flour?
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 medium sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)?
2 tablespoons olive oil
Preheat oven to 210°C.
In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl.
In another medium bowl, combine onion rings, flour and cayenne and season with salt and pepper.
Combine egg and buttermilk in a a third bowl.
Dip onion rings in egg mixture (letting excess drip off), then dip into the cornflake mixture & set aside on a large plate.
Pour oil onto a rimmed baking sheet.
Place in oven and heat 2 minutes.
Remove sheet from oven and tilt to coat evenly with oil.
Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 8 – 10 minutes.
Season with salt.