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.
2Â large onions, peeled (about 1 1/2 pounds)
2/3Â cupÂ all-purpose flour
1/2Â teaspoonÂ salt
1/4Â teaspoonÂ paprika
1/4Â teaspoonÂ freshly ground black pepper
1/3Â cupÂ flat beer
1Â large egg white, lightly beaten
1 1/2Â tablespoonsÂ vegetable oil, divided
1/4Â cupÂ ketchup
Preheat oven to 400Â°.
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 400Â° for 10 minutes or until crisp. Serve rings with ketchup.
Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup)
NUTRITION PER SERVING
CALORIES 209(25% from fat);
FAT 5.8g (sat 1g,mono 1.6g,poly 2.7g);