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.
Ingredients
2large onions, peeled (about 1 1/2 pounds)
6ouncesall-purpose flour(about 1 1/3 cups)
1/2teaspoonsalt
1/2teaspoonpaprika
1/2teaspoonfreshly ground black pepper
2/3cupbeer
2large egg whites, lightly beaten
3tablespoonsoil
Cooking spray
Ketchup(optional)
Instructions
Preheat oven to 400°.
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.