In a bowl, whisk beer into flour until batter is smooth and whisk in parsley. Let batter stand 30 minutes and stir in 3/4 ts salt. Cut onion crosswise into 1/2-inch-thick slices and separate slices into rings. In a large, deep skillet, heat 1 inch oil to 380 deg F. Working in batches of 4 or 5 onion rings, drag rings through batter to coat completely, letting excess drip off, and fry, turning, until golden, about 1 to 2 minutes. With tongs, transfer rings as fried to paper towels to drain and season with additional salt. Serve onion rings with Salsa Verde. Appeared in Jan 1995 Gourmet Magazine.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 2|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 812.9mg||28 %|
|Potassium 333.5mg||9 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 53.4g|
|Protein 8.1g||12 %|
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Calories per serving: 293
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