| French Fried Onions | ||
| Printable Version | ||
| The Recipe: | ||
| About 20 minutes before ready to deep-fry, fill a deep saucepan one-half full with | ||
| Vegetable shortening, all-purpose shortening, lard or cooking oil for deep-frying | ||
| Meanwhile, clean and cut into slices 1/2 in. thick. | ||
| 3 medium (about 1/2 lb.) onions | ||
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Separate slices into rings and set
aside. Melt and set aside to cool |
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| 1 tablespoon butter or margarine | ||
| Sift together into a bowl and set aside | ||
|
1¼
cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon monosodium glutamate 1/8 teaspoon pepper |
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| Beat until thick and piled softly | ||
| 2 eggs | ||
| Blend in | ||
| 3/4 cup milk | ||
|
Blend in butter or margarine. Make a
well in center of dry ingredients; add
liquid mixture all at one time. Blend
just until smooth. Dip onion rings in batter with fork or slotted spoon to coat evenly. Deep-fry only as many onion rings at one time as will float uncrowded one layer deep in fat. Fry 2 to 3 minutes, or until golden brown. Turn onion rings with a fork as they rise to surface and several times during cooking. Drain over fat for a few seconds before removing to absorbed paper. Serve with meats, vegetable plates or as an appetizer. |
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