HELPER CHEFS

Sunday, April 12, 2009

Fried Onion Strings

Fried Onion Strings



Fried Onion Strings



- This is a delish lil appy that can be dipped in various dipping sauces......These are like onion ring peices.....and they are NOT too salty. It seems when I eat homemade onion rings, or Blooming Onion type things they are WAY too salty.....these are not.

-These need to be eaten fresh. Delish with various dipping sauces!



Ingredients

1 Onion
approx 1 cup butter milk or milk with plain yogurt mixed in
1 egg
1/2 cup milk
1 cup flour
1 cup Italian bread crumbs
2 full teaspoons Tones Cajun Seasoning ( I only make note of the brand because I have used Cajun seasonings b4 that are nothing but salt.....n THIS is a good Cajun seasoning.)
Vegetable oil for frying
Candy Thermometer.


Directions
-Slice onion in rings and then cut rings in half.
-Separate Onions so in individual strings.
-Put onions in milk/yogurt mixture, or in buttermilk.
-Let sit anywhere for 3 hrs-2 days in airtight container. ex. empty sour cream container

-preheat veg oil to 350-375 degrees F
-mix egg and milk in one dish, set aside
-mix flour, Italian bread crumbs, and Cajun seasonings. Separate into 2 equal parts. By using 1/2 at a time, you can start fresh when the dry mix gets too messy or clumpy.
-Prepare an empty plate or pan with dry paper towels to place finished food.
-Take onions a hand full or two at a time, and gently squeeze off excess milk mixture
-Roll around in dry mixture
-Transfer onions to eggs mixture and roll around
-Lift onions out of egg mixture and let excess drip off.
-Roll onions one more time in flour mixture, making sure they are all separated.
-Transfer onions to hot oil, using a fork, make sure that they are separate.
-Remove from oil to paper towel when brown. (Just a few minutes!)
-Repeat process with the rest of onions. When 1st half of dry mix gets to messy to work with, or is gone, doscard the remains, and use the 2nd half of the dry mixture which has been set aside.
-Be sure to keep watching oil thermometer.

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