Friday, May 30, 2008

Onion Rings

Posted by Neill Abayon

This obviously isn't something that you would make on a regular basis, but weekends are for celebrating, and sometimes a normally forbidden food becomes a great treat. They were delicious and we savoured each one carefully. We had a delightful dinner and enjoyed each other's company, and that is what eating together is about.

Onion Rings

2 Spanish or Videlia onions
1 cup buttermilk
1 tsp chili powder
pinch cayenne
Vegetable oil for frying
1 cup unbleached all-purpose flour
salt and freshly ground pepper

1. Slice onion into 1/4 inch thick rounds. Separate into rings. Place buttermilk in dish and add chili and cayenne. Add onion rings and soak for 15 minutes.

2. Heat 1 inch of vegetable oil in a skillet or wok on medium-high heat. Place flour, salt and pepper in plastic bag. Add rings and sake well.

3. When a cube of bread turns brown in 15 seconds, add rings to oil a few at a time, without crowding the pan and fry until golden and crisp, about 1-2 minutes.

4. Drain on paper towels, salt and serve immediately. If you are cooking them in batches, keep them warm in the oven at 200F until they are all cooked.

This is good for your weekends salu-salu.

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