Beer-Battered Onion Rings with Roasted Pepper Aioli

Beer-Battered Onion Rings with Roasted Pepper Aioli

2 Reviews
From: EatingWell Magazine, January/February 2015

Cornmeal adds crispiness, and a touch of brown ale in the batter adds a subtle malty flavor in this healthy onion rings recipe. While the onion rings bake, roasted red peppers from a jar and a clove of garlic turn plain mayo into a easy dipping sauce.

Ingredients 4 servings

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  • 2 tablespoons canola oil
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ½ cup brown ale
  • 1 cup fine yellow cornmeal
  • 1 large sweet onion, sliced into ½-inch-thick rings
  • Canola or olive oil cooking spray
  • 1 clove garlic, minced
  • ⅛ teaspoon salt
  • ⅓ cup low-fat mayonnaise
  • ¼ cup sliced jarred roasted red peppers

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450°F. Brush a large rimmed baking sheet with the oil.
  2. Whisk flour, cornstarch, garlic powder, cayenne and ¼ teaspoon salt in a medium bowl. Whisk in ale until combined. Place cornmeal in a shallow bowl. Separate onion slices into rings and dip in the
  3. batter, letting excess drip off, then dredge in cornmeal. Place on the prepared baking sheet. Coat the onion rings with cooking spray.
  4. Bake until browned on the bottom, about 12 minutes. Turn, coat the other side with cooking spray, and bake until browned and crispy, 10 to 12 minutes more.
  5. To prepare aioli: Mash garlic and ⅛ teaspoon salt into a paste on a cutting board. Transfer the paste to a bowl and stir in mayonnaise and red peppers. Serve with the onion rings.

Nutrition information

  • Serving size: 6-7 onion rings & 1½ Tbsp. aioli
  • Per serving: 235 calories; 10 g fat(1 g sat); 2 g fiber; 32 g carbohydrates; 3 g protein; 28 mcg folate; 5 mg cholesterol; 3 g sugars; 1 g added sugars; 331 IU vitamin A; 4 mg vitamin C; 20 mg calcium; 1 mg iron; 417 mg sodium; 135 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1½ fat

Reviews 2

February 06, 2015
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By: ivan
needs a little more flour, and less starch a binder like egg white or butter milk and a little more flour might do the trick Pros: basic concept is good Cons: the combo of limited flour,and too much starch make the coating pretty thin
January 15, 2015
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By: Janelle Vigario
Pretty Good I made these the other day. I didn't have brown ale so I used a Shanty's citrus beer- I think that was a mistake! I used an ample amount of cayenne pepper so this kind of covered up the taste- but for your sake just make sure it's nothing way out there in flavor, because you will taste it. That being said- these were really easy to make. I have a Vidalia Slicer and this made prepping a breeze. They were pretty thin but I think this made them even better. I kind of ended up piling them up on the pan, and I think this was a bad idea- they didn't all get crispy- which was by far the best part. Also- I think mine could have stood to cook a little longer- but I'm not sure if that is solely because of the pan size error. For the aioli I used some sweet peppers from my CSA and added a 1/2 tsp sugar (gasp!) roasted probably would have been better, but I don't think you can roast a package of frozen peppers, and this was what I had! Also- make sure you use really fine cornmeal. Anything bigger than that and I think it would be bad news for the recipe. Bottom line: I will definitely make these again, and may even consider them for Sunday football game snacks! Just be careful- I could easily eat more than 1 serving! Pros: Fun, healthier appetizer
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