Frizzled Onions Recipes

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FRIZZLED ONIONS



Frizzled Onions image

These crispy fried onions taste like the onion rings from a can, but better! They're great served on top of Curried Butternut Squash and Pear Soup.

Provided by blancdeblanc

Categories     Side Dish     Sauces and Condiments

Time 30m

Yield 8

Number Of Ingredients 3

2 small onions, very thinly sliced
⅔ cup vegetable oil for frying
salt to taste

Steps:

  • Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to the hot oil. Add 1/2 of the onions and cook, stirring occasionally, until the onions are a deep golden brown, about 7-10 minutes. Remove with slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

Nutrition Facts : Calories 22.5 calories, Carbohydrate 1.6 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 0.7 mg, Sugar 0.7 g

ONION STRINGS



Onion Strings image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h20m

Yield 2 servings

Number Of Ingredients 7

2 large onions
2 cups buttermilk
2 cups all-purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 tablespoon cayenne pepper
Canola oil, for frying

Steps:

  • Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
  • In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
  • Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
  • Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
  • Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
  • When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
  • Repeat with the remaining onion slices and serve immediately.
  • Pile these on top of a juicy grilled hamburger - to die for!

FRIZZLED ONIONS



Frizzled Onions image

Make and share this Frizzled Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups canola oil or 4 cups vegetable oil (for frying)
1 large yellow onion
2 cups milk
1 cup batter frying mix
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon paprika

Steps:

  • Heat oil in a heavy stockpot to 375º F.
  • Using a mandoline or vegetable slicer, thinly slice onion into rings.
  • Place onion rings in a large bowl and cover with milk.
  • In another bowl, mix together flour, salt, black pepper, cayenne, and 1/2 teaspoon of the paprika.
  • Drain onions from milk.
  • Dredge in flour mixture and shake off excess.
  • Deep-fry until golden and crisp, about 2 minutes.
  • Drain on paper towels.
  • Sprinkle with remaining 1/2 teaspoon of the paprika.

Nutrition Facts : Calories 2025.1, Fat 222.6, SaturatedFat 18.3, Cholesterol 17.1, Sodium 1224.3, Carbohydrate 10.4, Fiber 1, Sugar 1.7, Protein 4.5

FRIZZLED ONION



Frizzled Onion image

Categories     Onion     Fry     Thanksgiving     Quick & Easy     Fall     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 4

1 large onion (3/4 lb), halved lengthwise
About 3 cups vegetable oil for frying
Special Equipment
a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer

Steps:

  • Very thinly slice onion lengthwise with slicer.
  • Heat 2 inches oil in a 2-quart heavy saucepan over moderate heat until thermometer registers 340°F, then fry onion in 6 batches, stirring occasionally, until golden brown, 1 to 1 1/2 minutes per batch (watch closely; onion can burn easily). Quickly transfer each batch with a slotted spoon to fresh paper towels to drain, then sprinkle lightly with salt. (Onion will crisp as it cools.) Return oil to 340°F between batches.

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