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Lighter Beer Batter 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.


  • 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 beer
  • 2 large egg whites , lightly beaten
  • 3 tablespoons oil
  • Cooking spray
  • Ketchup (optional)


  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.
  3. Combine flour and next 3 ingredients (through pepper) in a medium bowl. Stir in beer and egg white (batter will be thick).
  4. 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.
  5. Coat onion rings with cooking spray.
  6. Bake at 400° for 10 minutes or until crisp.
  7. Serve rings with ketchup, if desired.