Turn the onion over and use your fingers to gently separate the outer pieces.World-wide unrestricted, Sea area A1 + A2 + A3ģ point hoisting with open hydraulic winches Continue slicing between each section until you have 16 evenly spaced cuts. Repeat to make four evenly spaced cuts around the onion. Starting 1/2 inch from the root, make a downward cut all the way through to the board. Cut off 1/2 inch from the pointy stem end of the onion, then peel. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes drain on paper towels. Adjust the heat so the oil temperature stays close to 350 degrees. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. ![]() Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Refrigerate the onion while you heat the oil.įill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Remove and let the excess egg drip off, then repeat the flouring process. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour reserve the bowl of flour. Cover the bowl with a plate, then shake back and forth to distribute the flour. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. ![]() In a small deep bowl, whisk the eggs, milk and 1 cup water. Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. Combine all of the dip ingredients in a bowl, cover and refrigerate.
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