| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Taste1 | 6 | servings | |
INGREDIENTS
| 3 | c | Buttermilk |
| 1 1/2 | ts | Baking soda |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 6 | lg | Sweet onions |
| (such as Vidalia; Walla Walla, | ||
| Maui; and/or Texas Sweet) | ||
| Oil; for deep-frying | ||
| 4 | c | Flour |
INSTRUCTIONS
In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than 1/4-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours. In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees. Working in batches, place about 1/6 of flour in a large bowl. With your hands, remove about 1/6 of onions from buttermilk. Don't let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt. Keep warm in a 200 degree oven while you finish the rest. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4770 broadcast 01-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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