28 November, 2014
Crispy Onion Strings
browse this site This recipe can be used for so much. On a beautiful steak, in a hamburger, garnish, or make it part of the Creamy Leek, Potato and Roasted Poblano Soup. You can also add fresh jalapeño slices or even slices of habanero or scorpion peppers (if you dare) to the buttermilk and flour mixture to make another version of my Jalapeño Beer Caps.
buy poxet 90 INGREDIENTS:
1 onion, halved and thinly sliced
2 cups buttermilk
Dashes of your favorite hot sauce
2 cups flour
Cayenne, or ground ancho powder, ground chipotle powder, or paprika (for example)
1 teaspoon salt
Vegetable oil for frying
Place onions in a bowl and cover with buttermilk, add your favorite hot sauce to your taste or not (it will still be yummy) and let marinate for 30 minutes or longer.
Season your 2 cups flour with salt and your choice of cayenne or other ground chile powders. I usually taste a pinch of flour to check if it needs more salt or powdered peppers.
Fill a large saucepan one third full with vegetable oil and heat over medium-high heat.
Dredge the onions in the seasoned flour and shake off excess flour and carefully place them in the hot oil. Fry until golden brown moving them around with your spider or slotted spoon. Remove move them from the oil and drain on paper towel.