Onionhaystacks Recipes
HAYSTACK ONIONS
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.
Provided by mailbelle
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make egg wash by mixing egg and milk.
- 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.
- Put flour and seasoning salt in a plastic zip-top bag. Add onions and shake to coat.
- Slowly add onions to hot cooking oil in batches. They fry up quickly, so make sure not to burn them.
- My DH says these are so good they're "no ketchup needed." I like eating them with ranch dressing.
Nutrition Facts : Calories 286.9, Fat 3, SaturatedFat 1.2, Cholesterol 50.8, Sodium 36.1, Carbohydrate 54.3, Fiber 2.6, Sugar 2.5, Protein 9.6
ONION HAYSTACKS
Make and share this Onion Haystacks recipe from Food.com.
Provided by pamsbm
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Add remaining ingredients except for onions, and mix well.
- Stir onions into batter.
- Using heat resistant metal tongs to place onion stacks into hot oil.
- Cook 3 minutes or until done.
ONION STRINGS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
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!
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ONION HAYSTACK - JAMIE GELLER
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- Once oil reaches 350°F on a deep fry thermometer, dredge onions in rice flour, shake off excess, and place in hot oil. Fry onions in batches for 3 to 5 minutes. Transfer cooked onions to prepared baking sheet. Season with salt and pepper. Repeat with remaining onions.
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