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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shoestring Onions

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Shoestring Onions Empty Shoestring Onions

    Post by Lobo Tue 19 Jan 2016, 11:08 pm

    Shoestring Onions Img7l
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 6
    Use a mandoline to cut the onions into narrow strips. Serve these crispy fried onions alongside our barbecue sloppy Joes.






    • 119

    Ingredients:


    • 2 yellow onions, about 1 1/2 lb. total, quartered and cut into 1/4-inch-thick strips
    • 3 cups buttermilk
    • 2 Tbs. kosher salt, plus more, to taste
    • Vegetable oil for frying
    • 2 cups all-purpose flour
    • 2 cups medium-grind cornmeal

    Related Recipes


    Directions:

    Put the onions in a large bowl. Add the buttermilk and 1 Tbs. of the salt and stir to coat evenly. Refrigerate for 30 to 45 minutes.

    Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.

    In a large pot over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 350°F on a deep-frying thermometer.

    In a bowl, whisk together the flour, cornmeal and 1 Tbs. of the salt. Remove one-fourth of the onions from the buttermilk mixture, allowing the excess liquid to drip off. Place the onions in the cornmeal mixture and toss to coat evenly. Transfer to a large plate. Gently drop the coated onions into the hot oil and fry until golden brown and crisp, 3 to 4 minutes. Transfer to the paper towel-lined baking sheet to drain, then season with salt. Transfer to the wire rack-lined baking sheet and keep warm in the oven. Repeat with the remaining onions in 3 more batches. Serves 6.

    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 6:57 pm