Beer Battered Onion Rings

From Cooking Light Magazine March 2000

2 large onions, peeled
2/3 C all purpose flour
1/2 tsp salt
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1/3 C flat beer (measure 1/2 C beer in small bowl, stir with a fork. you now have 1/3 C flat beer)
1 large egg white, lightly beaten
1 1/2 Tbsp vegetable oil, divided
cooking spray
1/4 C ketchup

Preheat oven to 400. Cut the onion crosswise into 3/4" thick slices, and separate into rings. use 16 of the largest rings, reserve remaining onion for another use. Combine flour, salt, paprika and pepper in a medium bowl. Stir in beer and egg white. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Dip 5 onion rings in batter, letting excess drip off. Add onion rings to pan; cook 2 minutes on each side or until golden brown. Place the onion rings on a jelly roll pan. Repeat procedure of dipping onion rings and cooking in remaining oil. Coat the onion rings with cooking spray. Bake for 10 minutes or until crisp. Serve with ketchup.