| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Vidalia or other sweet onion |
| 2 |
tb |
Flour |
| 1 |
lg |
Egg, slightly beaten |
| 1 |
c |
Saltine cracker crumbs |
|
|
Vegetable oil |
| 1/2 |
ts |
Salt (optional) |
|
|
Dark honey mustard or ranch style salad dressing |
INSTRUCTIONS
(From Bon Appetit magazine)
Peel onion, leaving root end intact. Cut vertically into quarters to within
1/2 inch of root end. Cut each quarter vertically into thirds to form
"petals." Place onion in boiling water 1 minute, remove and place in ice
water 5 minutes. Loosen "petals" if necessary. Drain, cut side down. Place
flour in plastic bag. Place cracker crumbs in another plastic bag. Add
onion, shaking to coat. Refrigerate 1 hour. Pour vegetable oil into heavy
pan to depth of 3 inches. Heat to 375 degrees. Fry onion 5 to 7 minutes or
until golden brown. Drain on paper towel. Sprinkle with salt, if desired.
To eat, pull off "petals" and dip them in dark honey mustard or ranch style
dressing.
Posted to EAT-L Digest 27 Jan 97 by "Maria A. Ladd"
<decolores.studio@JUNO.COM> on Jan 28, 1997.
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