Beer batter onion rings

MAKES 6 SERVINGS

1 cup flour, plus more for coating
1 teaspoon salt
1 (12-ounce) bottle of light beer
1/2 teaspoon red or green hot Tabasco Sauce
3 jumbo Spanish onions
Vegetable oil for frying

In a large bowl, combine 1 cup flour, salt, beer and Tabasco, stirring well to combine. Let stand, at room temperature, for several hours or overnight.

Line a sheet or jelly roll pan with brown paper or paper toweling and place a wire cooling rack over paper and set aside. Cut onions between stem and root ends into 1/2-inch thick slices and separate into rings. Place additional flour into a large bowl and toss a few rings in flour to coat well. Dip into beer batter, coating thoroughly and then into the dry flour again to coat well.

Heat 1-inch of oil in a large, deep, frying pan or pot over medium-high heat until it reaches 375 degrees on a deep-fat frying thermometer. Fry battered onions, a few at a time, until golden brown, about 2 minutes, turning once. Place on prepared pan and hold hot onion rings in a preheated 325 degree oven until all dipped and fried.

Margaret Hrubec, Chicago Ridge

Nutrition facts per serving: 116 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 3 g protein, 394 mg sodium, 2 g fiber