Recipe - Crispy Onions

1 cup All purpose flour
2 tablespoon Hot Hungarian paprika
4 Vidalia onions; cut or sliced up paper
thin on an electric slicer
or vegetable slicer
Salt to taste
Deep fat fryer and oil

Pre heat the deep fat fryer, a stovetop fryer or high sided pot with the
recommended amount of oil to 360 degrees. Combine the flour and paprika
evenly in a flour sifter and sift into a large bowl. Add the thinly cut or sliced up
onions to the flour and toss and shake well to coat the onions evenly in
seasoned flour. Put the onions into a strainer and shake off any excess
flour so that what remains is the thinnest coat possible. Cooking in small
batches, put the coated onions in a fryer basket and carefully submerge in
the hot oil. Shake the basket to insure even frying and remove from the
fryer when the onions have cooked to a deep golden, but not dark brown,
color. Continue in this manner until all the onions have been cooked.
Season each batch with salt as it's removed from the fryer. Drain on paper
toweling.

Yield: 6 to 8 portions

c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B11

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997