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Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes | appetizers
Ingredients[edit | edit source]
- 2 huge onions, at least 4 inches (10 cm) across
- Oil for frying
- Beer batter
- Seasoned Flour
- Sour Cream Chili Sauce
Procedure[edit | edit source]
- Preheat deep fryer to 375°F (190°C).
- Put each onion on cutting board root end down and cut ¾ inch (2 cm) off the top.
- Peel onion.
- Cut vertically through the center, from the top to the root, without cutting through.
- Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts.
- Remove about 1 inch (2.5 cm) of the onion center.
- Soak in ice water 15 minutes.
- Cut a little deeper if an onion isn't bloomed enough.
- Dip in seasoned flour and shake gently to remove excess.
- Dip in beer batter and shake gently to remove excess. You may have to separate fronds to get a good coating.
- Handling carefully, lower into fryer using a fryer basket.
- Fry about a minute and a half.
- Remove basket from fryer, turn onions over, and return to fryer.
- Fry until golden, about another minute and a half.
- Drain on towel.
- Serve hot.
Notes, Tips, and Variations[edit | edit source]
- Good with Creamy Chili Sauce—put a small cup in the center of the onion where you took out the center.