Tumbleweed Onions Food
FRIED VIDALIA ONION
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep-fryer to 350 degrees F.
- Whisk together the egg and the milk in a medium sized bowl.
- In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
- Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
- Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
- In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.
ONION STRINGS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
- In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
- Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
- Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
- Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
- When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
- Repeat with the remaining onion slices and serve immediately.
- Pile these on top of a juicy grilled hamburger - to die for!
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