I found this recipe in the March 2000 issue of Cooking Light and have made it several times since. The rings are fried only for a minute, then baked in a hot oven. They are very crisp and yummy!
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- 1Preheat oven to 400°.
- 2Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings.
- 3Use 16 of the largest rings; reserve remaining onion for another use.
- 4Lightly spoon flour into a dry measuring cup; level with a knife.
- 5Combine flour, salt, paprika, and pepper in a medium bowl.
- 6Stir in beer and egg white (batter will be thick).
- 7Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
- 8Dip 5 onion rings in batter, letting excess drip off.
- 9Add onion rings to pan; cook for 2 minutes on each side or until golden.
- 10Place the onion rings on a jelly-roll pan.
- 11Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
- 12Coat the onion rings with cooking spray.
- 13Bake at 400° for 10 minutes or until crisp.
- 14Note: 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.
- 15Measure 1/2 cup beer in a small bowl, and stir with a fork.
- 16You're left with about 1/3 cup flat beer.
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Nutritional Facts for Baked Beer Battered Onion Rings
Serving Size: 1 (130 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 165.9
- Calories from Fat 48
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 307.9 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 1.7 g
- Sugars 3.3 g
- Protein 3.8 g