Mix dry ingredients together, making sure you break up all the clumps of paprika and other spices
Add soda water and beer until you get a pancake-batter-like consistency
Cut your onions into 1/2 inch rings and coat lightly in plain flour
Heat canola oil in a deep frying pan to 325 degrees
Dip your rings in beer batter, letting excess batter drip off
Fry in oil until golden brown
Add more oil as needed as you fry onion rings in batches
I use sweet Vidalia onions for everything, but red onions also work well. My dark beer of choice for this is Newcastle.
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|Serving Size: 1 Serving (2403g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5883 (57%)|
|Amt Per Serving||% DV|
|Total Fat 653.6g||871 %|
|Saturated Fat 361.5g||1808 %|
|Monounsaturated Fat 231.3g|
|Polyunsanturated Fat 33.4g|
|Cholesterol 0mg||0 %|
|Sodium 1590.8mg||55 %|
|Potassium 7653.2mg||201 %|
|Total Carbohydrate 1335.1g||393 %|
|Dietary Fiber 123g||492 %|
|Sugars, other 1212.2g|
|Protein 93.1g||133 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 10406
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