Recipe by Bayhill
Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark.
Top Review by UmmBinat
Delicious. DD (toddler) devoured hers. Not healthy but you know that. I did make ours gluten free with a white rice flour & tapioca starch blend. (Half the amount of starch) I also dipped the onion rings lightly in beaten egg before adding them to the flour. I used canola oil & sea salt. I might make these again.
- 1⁄2 cup all-purpose flour
- 2 large onions, peeled, thinly sliced and separated into rings (1-lb. total)
- salad oil
Directions See How It's Made
- Place flour in a bag, add onions and shake to coat evenly with flour.
- Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300ºF. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
- With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt.
- If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.