| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Vidalia onions |
| 2 |
tb |
Flour |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
Cracker crumbs |
| 1/2 |
ts |
Salt |
|
|
Oil for deep-frying |
INSTRUCTIONS
Peel onion, leaving root end intact. Cut onion vertically into quarters,
cutting to within 1/2-inch of the root end. Cut each quarter into thirds.
Place onion in boiling water for 1 minute. Remove and place in ice water
for 5 minutes. Loosen petals if necessary. Drain, cut side down. Place
flour in a bag; add onions, shaking to coat. Dip onion in egg. Place crumbs
in a bag; add onion, tossing to coat. Chill for 1 hour. Deep-fry in oil 5-7
minutes or until golden brown. Salt.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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