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Photo: Oxmoor House

Onion Rings

Unlike deep-fried onion rings, these are cooked in a shallow pan with a smaller amount of oil. Be sure to check that the underside of each onion is nicely browned before you flip.

Oxmoor House OCTOBER 2013

  • Yield: Serves 4 (serving size: 4 onion rings)
  • Total: 50 Minutes

Ingredients

  • 2 large onions, peeled (about 1 1/2 pounds)
  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup flat beer
  • 2 large egg whites, lightly beaten
  • 3 tablespoons oil
  • Cooking spray
  • Ketchup (optional)

Preparation

1. Preheat oven to 400°.

2. Cut onion crosswise into 1/2-inch-thick slices, and separate into rings. Use 16 of the largest rings; reserve remaining onion for another use. Combine flour and next 3 ingredients (through pepper) in a medium bowl. Stir in beer and egg white (batter will be thick). Heat 1 tablespoon 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 2 minutes on each side or until golden. Place onion rings on a jelly-roll pan. Repeat procedure of dipping onion rings in batter and cooking in remaining oil twice, ending with 6 rings. Coat onion rings with cooking spray.

3. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup, if desired.

Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 8.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 2.6g
  • Carbohydrate: 14.7g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 157mg
  • Calcium: 8mg
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Onion Rings Recipe

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