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ONION RINGS, BEST EVER
• 3 large onions (about 9 to 11 ounces each), peeled and trimmed • 1 cup flour • 1 teaspoon paprika • 3/4 teaspoon salt • 1/4 teaspoon pepper • 1 cup non-alcoholic or regular beer • Vegetable oil
Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Combine flour, paprika, salt and pepper in large bowl. Stir in 1 cup beer, beating with wire whisk until foam is gone.
BAKED VERSION: Toss onion rings in batter. Transfer to plate, letting excess drip off as you transfer. Heat about 1 tablespoon oil in large 12-inch nonstick skillet over medium-high heat. Place about half the onion rings in single layer in heated skillet, cook until browned, turning once, about 1-1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake at 425 degrees for 6 minutes, or until crisp. Makes 6 servings.
Per serving: About 155 cal, 4 g pro, 30 g carb, 3 g fat, 15% cal from fat, 0 mg chol, 5 mg sod, 3 g fiber.
DEEP-FRIED VERSION: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees and heat until light goes out.) Drop batter-coated onion rings into hot oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving. Makes 6 servings.
Per serving: About 242 cal, 4 g pro, 29 g carb, 13 g fat, 46% cal from fat, 0 mg chol, 5 mg sod, 3 g fiber.
VARIATION: Add 2 teaspoons dried thyme, chili powder and ground cumin to batter. After baking or frying, sprinkle crispy rings with additional chili powder, ground cumin or bottled pepper blends, if desired.