Beer-Battered Onion Rings with Roasted Pepper Aioli

Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2015

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Recipe Summary test

total:
45 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Brush a large rimmed baking sheet with the oil.

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  • Whisk flour, cornstarch, garlic powder, cayenne and 1/4 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

  • batter, letting excess drip off, then dredge in cornmeal. Place on the prepared baking sheet. Coat the onion rings with cooking spray.

  • 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.

  • To prepare aioli: Mash garlic and 1/8 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 Facts

Serving Size: 6-7 onion rings & 1 1/2 Tbsp. aioli
Per Serving:
235 calories; protein 3.3g; carbohydrates 32.1g; dietary fiber 2.3g; sugars 2.6g; fat 9.8g; saturated fat 1.1g; cholesterol 5mg; vitamin a iu 330.8IU; vitamin c 3.8mg; folate 28.3mcg; calcium 20mg; iron 1.2mg; magnesium 32.6mg; potassium 134.8mg; sodium 417.4mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

1 starch, 1 vegetable, 1 1/2 fat

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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Janelle
Rating: 4 stars
01/15/2015
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 Read More
ivan
Rating: 2 stars
02/06/2015
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 Read More
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