CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
Greek |
Appetizers, Onions |
5 |
Servings |
INGREDIENTS
5 |
|
Onion, small to med |
4 |
c |
Flour |
5 |
t |
Baking powder |
2 |
T |
Paprika |
1 |
t |
Garlic powder |
2 |
t |
Greek seasoning |
1 |
t |
Salt, or to taste |
|
|
Pepper, black to taste |
3 |
|
Egg |
1 1/2 |
c |
Milk |
|
|
Oil, for deep frying |
INSTRUCTIONS
Cut off and discard the top half-inch of the onions. Peel them but do
not cut off the root end. Place each onion, root end up, on a cutting
board. With a sharp, pointed knife, make vertical cuts all around the
onion about a quarter inch apart. Start the cut a quarter-inch from
the root for small onions or a half-inch from the root for very large
ones. Make sure the knife goes into the center of the onion. Place
all the onions in a large bowl of cold water, add ice cubes, cover and
refrigerate several hours or overnight. The onions will open up like
mums. Drain upside-down when ready to proceed. In a large bowl, mix
together thoroughly the flour, baking powder and spices. In another
bowl, beat together the eggs and milk. Dip the onions one by one into
the egg mixture, opening the petals with your fingers; let the excess
drip off, and place in flour. Work the flour mixture into the center
gently with fingertips. Shake off excess flour and repeat egg dip and
flouring, shaking off the excess thoroughly. Half-fill a deep fryer
or large, deep, heavy pot with oil. (The author of this recipe used
the bottom of her pressure cooker -- a small electric fryer will NOT
do.) Heat the oil to 360F or until a small piece of dry bread turns
deep gold in 15 seconds. Fry the onions without crowding them -- one
at a time for large ones ~- keeping them submerged with a spatula or
by placing the frying basket on top of them. Plunge them in root end
up and turn them over once. To serve at once, fry large onions for
about six or seven minutes, small ones for five minutes, or until deep
gold. Drain upside-down on paper towels; then invert on a serving
plate. Keep warm in a low oven while frying the others. Remove the
centers of large onions with a very sharp knife. Small onions may be
left whole or the center can be scooped out with a melon-ball cutter.
If serving the next day, fry the onions until pale gold; do not fry
completely. Let cool. When ready to serve, reheat the oil to 380F and
fry the onions just long enough to heat and brown, about 15 seconds.
Drain and serve. To get the same taste without making mums, simply cut
onions ver- tically to make "petals" or crosswise and separate into
rings. This can be done ahead and the petals or rings kept in ice
water. Egg, flour and fry as above. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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