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The Recipe: |
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About 20 minutes before
ready to deep-fry, fill a deep saucepan
one-half full with |
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Vegetable shortening, all-purpose
shortening, lard or cooking oil for
deep-frying |
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Meanwhile, clean and cut
into slices 1/2 in. thick. |
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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 |
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Sift together into a bowl
and set aside |
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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 |
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2 eggs |
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Blend in |
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3/4
cup milk |
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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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