ST. PATRICKS DAY (33)
|EVERY FEW MINUTES|
|# 33 of 100||next recipe »|
|CRISPY ONION RINGS|
1 large Vidalia onion, sliced in 1/4-inch rings
1 cup flour
1 tsp. onion powder
3/4 tsp. salt
1/3 tsp. black or white pepper
1/4 tsp. cayenne pepper (optional)
1 egg, beaten
1 tbsp. fresh parsley, chopped
1/4 tsp. paprika (optional)
Peel onions and slice into rings, 1/4-inch thick.
Combine flour, 1/2 tsp. onion powder, salt and pepper.
In a shallow pan or dish, beat egg; add chopped parsley, paprika and 1/2 tsp. onion powder.
Dip separated onion rings into the beaten egg mixture, then dredge in the flour mixture. Shake off excess.
Fry in deep, hot oil at 365°F in small batches (do not overload oil) until golden brown on both sides (about 1-2 minutes), turning once if needed. Remove from hot oil using a slotted or perforated spoon and drain on several layers of paper towels.
Season with salt and pepper, if needed, while still hot.
Makes about 2 servings.
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