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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Super-thin, crispy and light onions! Made these last night and everyone couldn't get enough of them! This recipe came with a kitchen gadget I bought at Birmingham's HUGE Christmas Village craft show. It's called a Country Cutter and was made by a man from El Dorado, AR if anyone near there is interested in getting one. It looks like one of those apple peelers with a crank handle, and it cuts onions, potatoes, etc. into one long very thin spiral. You could probably get similiar results using a mandoline and slicing your onions super thin. Ingredients:
1 egg, beaten |
1/2 cup milk |
2 sweet onions, thinly sliced (i like vidalias) |
2 cups all-purpose flour |
2 teaspoons seasoning salt |
oil (for frying) |
Directions:
1. Make egg wash by mixing egg and milk.
2. Put sliced onions in a bowl and pour egg wash over them. Turn onion slices so that they're all thoroughly coated, then pour onions into a colander to drain.
3. Put flour and seasoning salt in a plastic zip-top bag. Add onions and shake to coat.
4. Slowly add onions to hot cooking oil in batches. They fry up quickly, so make sure not to burn them.
5. My DH says these are so good they're no ketchup needed. I like eating them with ranch dressing.
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