Laura B
04-06-2001, 12:02 PM
Here you go!
* Exported from MasterCook *
Beer-Battered Onion Rings
Recipe By :Cooking Light Magazine. March 2000. Page: 97.
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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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
1. Preheat oven to 400 degrees.
2. 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 degrees for 10 minutes or until crisp. Serve rings with ketchup. Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup).
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Per Serving (excluding unknown items): 100 Calories; trace Fat (2.6% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 446mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Beer-Battered Onion Rings
Recipe By :Cooking Light Magazine. March 2000. Page: 97.
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1. Preheat oven to 400 degrees.
2. 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 degrees for 10 minutes or until crisp. Serve rings with ketchup. Yield: 4 servings (serving size: 4 onion rings and 1 tablespoon ketchup).
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Per Serving (excluding unknown items): 100 Calories; trace Fat (2.6% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 446mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0