Peel and slice onions about 3/8- to 1/2-inch thick. Separate into rings and set aside. Beat together flour, Parmesan cheese, parsley flakes, salt, pepper, garlic powder, salad oil, and beer. Beat egg whites until stiff and fold into beer batter. Dip onion rings in batter. Fry in hot oil until golden (about five minutes). Drain on paper towels. Sprinkle with salt.
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