• Cheyenne Crennan

Cornflake Crusted Onion Rings

The idea behind this recipe comes from a dear friend. I had to come up with the measurements, seasonings and prep, but my first time eating these was at the pleasure of a bestie, and I always give credit where credit is due. Typically we use a beer batter for onion rings and it is goooooood. But, I was walking in the cereal aisle at Market 32, I saw Corn Flakes and I just had to remake a recipe we devoured in my first apartment.

These are simple and delicate and delicious. Smash some corn flakes with a rolling pin, or a meat tenderizer, a bottle of wine, whatever you've got. This is the bread crumbs. Whisk eggs. Season flour in a bowl. You know the drill; flour, egg wash and then coat in the cornflakes. We put a little bit of seasoning it all stages of the breading, then toss these babies into a fryer at 350 degrees for 3-5 minutes depending on how many are going in.

So simple. So delicious. Dig in!

What you need:

1 white or yellow onion, sliced into 1/2 inch rings

3 cups of crushed corn flakes

2 cups of flour

2 whisked eggs

sprinkle of salt and black pepper in the eggs

a shake of garlic powder in the flour

a shake of onion powder in the flour

a shake Lawry's season salt in the flour and the corn flake breading

How to make them:

  1. Prep the breading, flour and eggs by seasoning each with a shake of garlic powder, onion powder, Lawry's and pepper, just a shake of each, then whisk or stir to thoroughly combine.

  2. Dredge the rings in flour first, eggs wash then coat with the crushed corn flakes.

  3. Toss into the fryer with 3-5 minutes until golden brown all over.

  4. Remove from oil, and them rest on paper towel sheet and a plate while you make the rest.

  5. Serve with any sauce you like, we go between bbq ranch, sriracha mayo or creamy horseradish mixed with a little mayo, sour cream and a sprinkle of parsley. Enjoy!

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