How to prepare onion straws.(Very thin deep fried & crisp)?!


Question: THESE ARE OFTEN SERVED WITH STEAK IN SOME RESTAURANTS.


Answers: THESE ARE OFTEN SERVED WITH STEAK IN SOME RESTAURANTS.

Slice the onions very thin .. make a batter with beer and rice flour .. season with salt and pepper. Deep fry in hot oil and drain on paper towels.

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These Onion Straws are fried in very hot oil. Extreme high temperatures. Unless you have a commercial style deep fryer you will not be able to get the straws as crisp. A fry daddy will not work, you will have to keep in grease too long and they will stay soggy.

If you have a gas stove that will work better.

These are really easy of you have great knife skills or a mandolin. Slice your onions into rings as thin as you can get them. They almost need to be transparent. Then separate the rings and spread them out on a paper towel . Let some of the liquid come out of the onions. Maybe 5 minutes. Then toss them in flour that you have seasoned with equal amounts of salt, pepper and chili powder. Fry them up in really hot oil. They should only be in there for about a minute. Take them out and drain on dry paper towels.

Using a mandolin to slice your onions is easiest... but if you don't have one, cut onion in half through root, leaving root end attached.

At opposite end of onion root, slice very thin slices of onion. Fluff apart w/ your fingers, toss into a large bowl. Repeat w/ both onion halves.

Sprinkle seasoned salt on fluffed up onion slices, tossing to evenly distribute seasoniong (maybe 1? tsp for 1 large onion). Now toss on about ? cup flour, tossing w/ onions to coat completely, shaking off excess.

Drop into hot oil (about 350o-360oF) and cook just a few moments until brown. Remove w/ slotted spoon or spider and drain on paper towels.

To remove the onion smell from the oil, follow frying onions w/ fying a potato, sliced into fries or slices or shreds.





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