FRIED SPRING ONION PANCAKE
I like this recipe because it uses only a few simple ingredients. This is a common Chinese Appetizer -- cooked and sold in the Chinese-equivalent of a New York hotdog stand. They go for around $0.10 each in China and are typically purchased as a light breakfast or a quick snack between meals.
Provided by inane5
Categories Breakfast
Time 1h45m
Yield 9-12 pancakes
Number Of Ingredients 5
Steps:
- Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
- Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
- Knead until all of the flour in the bowl has joined the dough; (It may seem like there is too little water at first, but be patient; The dough will be kind of hot when kneading; When you are done, your dough should not be sticky and should look grayish).
- Cover the ball of dough with 2 layers of moist paper towels; Leave covered for at least 1 hour; After an hour or so, the dough should have transformed from gray to white; (You can use the wait-time to prepare the next step).
- Have your chopped onions and cooking oil ready in small bowls; Make sure your rolling pin and rolling board are floured; The steps to follow will need to be repeated until all of the ingredients are used up.
- Make a ball of dough 6-10 ounces in volume; (6 ounces will give you a pancake the size of a CD and will allow you to o fry 2-3 of them at the same time;) Make sure you re-cover the bowl each time you remove some dough.
- Use the roller to flatten the ball into a round circle 2-mm thick; Sprinkle salt (you decide how much) uniformly over the'circle;' Use the roller to roll the salt crystals into the dough.
- Brush a thin amount of cooking oil uniformly over the circle; Then sprinkle 1-2 teaspoons of chopped onion uniformly over the circle; (Read the next step before applying the onions, so as to better understand how much onions to apply).
- Roll the circle into a cylinder; (If you put too much onion, it won't roll well) Gently squeeze as much air out of the'cylinder' as you can; Pinch the ends so the onions wont fall out; (If the sides of your cylinder start popping holes, you made the circle too thin, but don't worry).
- Roll the cylinder along the length and tuck the outer-end into the roll; Your creation should look like a snail shell and be shaped like a rollerskate wheel.
- Rest the'wheel' on its face and use your roller to flatten it into a pancake, around 4-5 mm thick; Don't be worried if onions start spilling out when you flatten.
- Brush your frying pan with cooking oil and fry on low heat; Turn when the bottom is crispy; The final pancake should be crispy on the outside, with a few burn spots on the surface, and dense and chewy on the inside.
- I recommend tasting the first one to decide if you want to add more salt or onion, or if you want to make the pancake thicker or thinner.
Nutrition Facts : Calories 232.1, Fat 6.5, SaturatedFat 0.9, Sodium 2.4, Carbohydrate 37.5, Fiber 1.4, Sugar 0.2, Protein 5.1
DEEP-FRIED BLOOMING ONION RECIPE BY TASTY
Here's what you need: sweet onion, milk, eggs, flour, garlic powder, paprika, pepper, salt, canola oil, sour cream, mayonnaise, ketchup, worcestershire sauce, salt, pepper, paprika
Provided by Tasty
Categories Snacks
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the top of an onion and place it cut-side down.
- Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
- Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
- In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
- Place the onion in it, coating every petal with egg wash.
- Place the onion in the dry mixture coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
- Place onion in the freezer for 10 minutes.
- With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
- Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
- Enjoy!
DEEP-FRIED ONIONS WITH DIPPING SAUCE
Enjoy this steakhouse appetizer right in your own home. Our Test Kitchen covered onion wedges with a golden batter and fried them to perfection. The spicy dipping sauce really heats things up!
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.
Nutrition Facts : Calories 686 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 1085mg sodium, Carbohydrate 119g carbohydrate (20g sugars, Fiber 7g fiber), Protein 16g protein.
DEEP-FRIED SPRING ONIONS
This dish is inspired by something similar served at Chez Panisse in Berkeley. It works as a side, of course, but also as an hors d'oeuvre served with drinks. More spring recipes.
Provided by Mark Bittman
Categories easy, for two, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a large, deep pot, pour in 2 inches of oil and heat to 350 degrees. Put the buttermilk and flour in separate shallow bowls.
- Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).
- Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 34 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 656 milligrams, Sugar 7 grams, TransFat 0 grams
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