1 medium sweet onion such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil
Directions
Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.
Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place 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 16 minutes. Season with salt.
I am watching the first show of the first season. Fabulous!I must inquire if Michael Mosley is single. I feel sure that I'm supposed to have dinner with him! Low sugar, low fat dinner. Yes?
I know you probably should say that about the botulism. I get it. But many Italians I know store theres at room temp. I don'[t. But my Mother always canned it. We use WAY less oil and enough vinegar that it was acidic but certainly by todays standards it should not be canned. I actually specifically bought a pressure canner just so I can do the eggplant
It's possible. I used a generic brand of marmalade but it was very orange, and I used Tropicana orange juice, but I think it's a Japanese company that licenses the tropicana brand so it's likely the orange juice is different from the stuff in the US.
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