Baked Beer Battered Onion Rings

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!

• Ready In: 25 mins
• Serves: 4

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 white, lightly beaten
• 1 1⁄2 tablespoons  vegetable oil, divided
•  cooking spray

Directions

1. Preheat oven to 400°.
2. Cut the onion crosswise into 3/4-inch-thick slices, and separate into rings.
3. Use 16 of the largest rings; reserve remaining onion for another use.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, salt, paprika, and pepper in a medium bowl.
6. Stir in beer and egg white (batter will be thick).
7. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
8. Dip 5 onion rings in batter, letting excess drip off.
9. Add onion rings to pan; cook for 2 minutes on each side or until golden.
10. Place the onion rings on a jelly-roll pan.
11. Repeat procedure of dipping onion rings in batter and cooking in remaining oil, ending with 6 rings.
12. Coat the onion rings with cooking spray.
13. Bake at 400° for 10 minutes or until crisp.
14. 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.
15. Measure 1/2 cup beer in a small bowl, and stir with a fork.
16. You're left with about 1/3 cup flat beer.