2000s Recipes + Menus
Frizzled Onion
Makesabout 3 cups
- Active time:30 min
- Start to finish:30 min
November 2004
This recipe is an accompaniment to the Broiled Polenta Sticks.
- 1 large onion (3/4 lb), halved lengthwise
- About 3 cups vegetable oil for frying
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Special equipment:
a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer
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Very thinly slice onion lengthwise with slicer.
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Heat 2 inches oil in a 2-quart heavy saucepan over moderate heat until thermometer registers 340°F, then fry onion in 6 batches, stirring occasionally, until golden brown, 1 to 1 1/2 minutes per batch (watch closely; onion can burn easily). Quickly transfer each batch with a slotted spoon to fresh paper towels to drain, then sprinkle lightly with salt. (Onion will crisp as it cools.) Return oil to 340°F between batches.
Cooks' note: Onions can be fried 6 hours ahead and kept, uncovered, at room temperature.
- Keywords
- vegetarian,
- onion,
- starter,
- melissa roberts
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