| 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
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