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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Frizzled Onions

Frizzled onions are a delicious garnish on just about anything. Photo courtesy Silk Road Palace | New York City.

 

Onion rings are a calorie splurge, not including all the sugar- or worse, the high fructose corn syrup-laden ketchup they’re topped with.

But you can enjoy a few “frizzled onions,” thin shoestring slices, with less guilt. As a garnish atop fish, poultry, meat or garnish, they satisfy that craving more economically than a large side of onion rings.

If you want to make this recipe less spicy, cut back on the black pepper, cayenne and chili powder.

FRIZZLED ONIONS RECIPE

Ingredients

  • 2 large yellow onions
  • 3 cups buttermilk*
  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon fresh-cracked black pepper
  • 1/2 teaspoon cayenne (red pepper)
  • 1/2 teaspoon chili powder
  • Canola oil for frying
  •  

    *Buttermilk substitute: For 1 cup buttermilk, substitute 2 tablespoons lemon juice or vinegar plus enough milk to make 1 cup.
     
    Preparation

    1. HEAT oil to 375°F in a deep fat fryer or heavy stockpot.

    2. SLICE onion rings thinly, ideally using a mandoline or vegetable slicer.

    3. PLACE onion rings in a large bowl, separated; cover with buttermilk.

    4. COMBINE flour, salt, black pepper, cayenne, and 1/2 teaspoon of paprika in a medium bowl.

    5. DRAIN onions from buttermilk and dredge in the seasoned flour. Shake off excess flour.

    6. DEEP-FRY until crisp and golden, about 2 minutes. Drain on paper towels.

    7. SPRINKLE with remaining paprika. You can serve the frizzled onions immediately, or keep at room temperature for a few hours.

      





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