Tuesday, May 1, 2012

Beer Battered Onion Rings

Here is a side dish that goes well with most meat dishes, as well as, most BBQ. These onion rings are not deep fried. They are first fried in a minimal amount of oil and then finished in the oven. They come out crispy every time. The recipe is from cooking light and is 209 calories for 4 large onion rings and 1 tbsp of ketchup.

This recipe is easy to double or triple for extra servings.

Beer Battered Onion Rings
Serves 4

2 large onions, peeled
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/3 cup flat beer
1 large egg white, lightly beaten
1 1/2 tablespoons vegetable or canola oil, divided
Cooking spray
1/4 cup ketchup

1. Preheat oven to 400°F.

2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings. Use 16 of the largest rings. (Reserve remaining onion for another use)

3. Combine flour, salt, paprika, and pepper in a medium bowl. Stir in beer and egg white (batter will be thick)

4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook for 2 minutes on each side or until golden. Place the onion rings on a baking sheet. Repeat process of dipping the rings in batter and cooking in remaining oil.

5. Coat the onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.

*** If you do not have flat beer, pour 1/2 cup of beer, mix with a fork and you are left with 1/3 cup.

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