Ingredients:
2 large onions, peeled
2/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
1/3 cup flat beer ( see note below)
1 large egg whites, lightly beaten
1 1/2 tablespoons vegetable oil, divided
cooking spray
Directions:
Preheat oven to 400F.
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.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, salt, paprika, and pepper in a medium bowl.
Stir in beer and egg white (batter will be thick).
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 jelly-roll pan.
Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
Coat the onion rings with cooking spray.
Bake at 400F for 10 minutes or until crisp.
Note: Unless for some unknown reason you have an open can of beer in your refrigerator, try this simple way to flatten the suds you need for this batter.
Measure 1/2 cup beer in a small bowl, and stir with a fork.
You’re left with about 1/3 cup flat beer.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.