| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
|
Extra large onions; Vidalias work well; but any other will do |
|
|
Flour in a bowl for breading |
|
|
Corn meal in another bowl for 2nd breading |
| 1 |
qt |
Skim milk mixed with: |
| 2 |
|
Eggs; divide into two bowls for soaking (we used powdered milk) |
|
|
Oil for deep frying |
INSTRUCTIONS
From: Kay Peterson <ckpeters@TELEPORT.COM>
Date: Mon, 22 Jul 1996 09:58:14 -0700
(as served at Cedar Point many eons ago)
1. Line up the bowls in this order... milk mix, flour, milk mix, corn meal
2. Slice the onions in 3/8 inch slices. Separate into rings.
3. Place several rings into first milk solution. (They can soak there a
few minutes before next step. Put more in as you use them up.)
4. Dredge each soaked ring in flour. Shake off excess.
5. Drop into next bowl of milk solution. It should only stay in this
solution for a very short time...probably no more than 30 seconds, then
drop into cornmeal.
6. Dredge in cornmeal. Shake off excess and place in a plastic container.
7. Refrigerate batch for at least 30 minutes.
8. Deep fry and enjoy.
Note: The breading process goes more smoothly with 2 people working. Person
one uses left hand to pull onions out of milk and drop into flour and the
right hand for flouring and dropping into 2nd milk solution. Person two
uses left hand for pulling out of milk and dropping into cornmeal, right
hand only for cornmeal breading.
EAT-L Digest 21 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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