Ingredients: |
Ingredients: 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. 2 large onions, peeled (about 1 1/2 pounds) 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 oil, divided Cooking spray 1/4 cup ketchup
|
Directions: |
Directions:Preheat oven to 400°. 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 400° for 10 minutes or until crisp. Serve rings with ketchup. |