| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
New, Text, Import |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Peanut oil |
| 3 |
c |
Flour |
| 1 1/2 |
ts |
Cayenne pepper |
| 1 |
tb |
Paprika |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 1 |
lg |
Spanish onion; peeled and sliced into very thin rings |
| 1 |
|
Red onion; peeled and sliced into very thin rings |
INSTRUCTIONS
Heat oil in deep saucepan to 350 degrees. In a large mixing bowl, blend
flour, cayenne, paprika, salt, and pepper. Separate onion rings and dredge
in the flour, shaking off the excess. Carefully place onion rings in the
hot oil in small batches, making sure the rings don't stick together. Fry
for 3 to 5 minutes or until golden brown. Remove with a slotted spoon,
drain briefly on paper towel and place on a warm platter. Repeat until all
onions are fried. Keep warm.
Used as ingredient in East Texas Onion Pudding, see recipe
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A03 FAMILY REUNION
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #820 by Holly Butman
<butma001@acpub.duke.edu> on Sep 29, 1997
A Message from our Provider:
“God: He holds the future…”