| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Onion, Fried, .cl | 4 | Servings | |
INGREDIENTS
| 2 | lb | Onions; cut into 1/4-inch slices & separated into rings |
| 1/2 | c | Unsifted all purpose flour |
| Vegetable oil for deep-fat frying | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Chili powder |
INSTRUCTIONS
NOTE: Restaurants fry their onion rings in metal baskets so the onions will assume that shape-either loaves or mounds. If you have a round frying basket, use that to fry the onions. If not, just fry them in batches and mound on the plate afterward. In large plastic food storage bag, toss half of the onion rings and half of the flour until well mixed. Heat oven to 200F. Line a baking sheet with paper towels. In a 4-quart pan, heat 2 inches oil to 350F on a deep fat thermometer. In a cup, mix salt, red peppr, cumin and chili powder. Drop floured onions rings, a handful at a time, in hot oil. (Do not fry too much at a time because the oil wil bubble up.) Fry, turning them once, until crisp and lightly browned-about 2 minutes. Drain onions on paper towels and transfer to paper-lined baking sheet. Repeat to fry remaining floured onions. Sprinkle fried onions lightly with half of salt mixture and place in oven to keep warm. Toss remaining onions with remaining flour. Fry onions as above and sprinkle with remaining salt mixture. After all onions are fried, mound them high on a small serving plate. Country Living/Jan/93 Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan 31, 1998
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