LernerCohen Healthcare
Recipe of the Week
February 4th — February 8th 2008

Beer-Battered onion Rings
To flatten the beer you need for this batter, measure Y2 cup beer in a small bowl, and stir with a fork. You’re left with about 1/3 cup flat beer.
Yield:    4 servings; serving size: 4 onion rings and 1 tablespoon ketchup

    •    2 large onions, peeled
    •    2/3 cup all-purpose flour
    •    ½ teaspoon salt
    •    1/4 teaspoon paprika
    •    % teaspoon freshly ground black pepper
    •    1/3cupflatbeer
    •    1 large egg white, lightly beaten
    •    1 ½ tablespoons vegetable/canola oil divided
    •    Cooking spray
    •    ¼ cup ketchup Preheat oven to 400°.
Cut the onion crosswise into ¾-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 1½ teaspoons oil in a large nonstick skillet over medium-high heat. bip 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 them in remaining oil, ending with 6 rings. Coatthe onion rings with cooking spray. Bake at 400° for 10 minutes or until crisp. Serve rings with ketchup.

Nutrition Facts Per Serving Calories: 209
Protein:    5.1 g
Carbohydrates: 34.1 g
Total fat: 5.8g
Saturated Fat: I g
Fiber: 3.7g
Cholesterol: 0.0 mg
Sodium: 490 mg   
Brought to you by: Gretchen Heggerick, MSRD
    www.cookinglight.com.