ONION RINGS

START TO FINISH 45 minutes

Makes 6 servings. EACH SERVING 300 cal., 22 g fat (3 g sat. fat), 33 mg chol., 222 mg sodium, 22 g carb., 2 g fiber, 5 g sugars, 5 g pro.

Ingredients

¾ cup all-purpose flour
⅔ cup milk
1 egg
1 Tbsp. vegetable oil
¼ tsp. salt
Peanut or vegetable oil for deep-fat frying (tip)
4 medium mild yellow or white onions, sliced ¼ inch thick
and separated into rings (1¼ lb.)
1 recipe Curried Aïoli and/or Chipotle Ketchup

Directions

1. For batter, in a medium bowl combine flour, milk, egg, 1 Tbsp. oil,
   and ¼ tsp. salt. Using a whisk, beat just until smooth.
2. In a deep-fat fryer or 12-inch deep skillet heat 1 inch oil to
   365°F. Using a fork, dip onion rings into batter; drain off excess
   batter.* Fry onion rings, a few at a time, in hot oil for 2 to
   3 minutes or until golden, stirring once or twice with a fork to
   separate rings. Remove rings from oil; drain on paper towels.
   Sprinkle with additional salt.
   Serve with Curried Aïoli and/or Chipotle Ketchup.

CURRIED AÏOLI
In a bowl stir together ½ cup mayonnaise; 2 cloves
garlic, minced; 1 tsp. lemon juice; and ½ tsp. curry
powder. Slowly drizzle ⅓ cup olive oil in a thin
stream into the mixture, whisking constantly. Cover;
chill up to 3 days.

CHIPOTLE KETCHUP
In a small bowl stir together 1 cup ketchup and
2 tsp. finely chopped chipotle chile peppers in
adobo sauce. Cover and chill up to 3 days.