Subject: Onion Rings
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 26 2000 - 09:00:00 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a classic one-liner, sent in by my pal Jersey Tomato.
"My wife dresses to kill. She cooks the same way."
-- Henny Youngman
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
It may be my imagination, but I believe onion rings are harder to come
by in American diners and restaurants than they were thirty years ago.
None the less, they are still an American classic and variations on
the theme abound. Some are coated with a batter, and some are coated
with seasoned bread crumbs. My version is simple and straightforward,
and sure to please the onion ring purists among us.
Onion Rings
1 - 2 large (about 1 lb (450 g) each) sweet onions,
such as Vidalia, Walla Walla, or Bermuda
2 cups (500 ml) milk
1 cup (250 ml) self-rising or all-purpose flour
Salt and freshly ground pepper to taste
1 tsp (5 ml) paprika
Vegetable oil for deep frying
Peel the onion and cut into 1/4 inch (5 mm) slices. Separate into
rings and combine with the milk in a bowl. Soak for 1/2 hour.
Combine the flour with the salt, pepper, and paprika. Heat the
vegetable oil to 375F (190C). Dredge the onion rings a few at a time
in the flour mixture and carefully drop into the hot oil. A long
handled fork is useful for transferring the rings from the flour to
the oil. Fry until golden brown on both sides, about 2 minutes,
turning the rings over as necessary. Drain on paper towels, and keep
warm in a moderate oven if not serving immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Mon May 01 2000 - 00:00:04 EDT