I love onions.
Onions are good in a salad, a sammie, sautéed, raw and especially barbequed. Recently, I learned of a new way to enjoy this tear-jerking underground veggie: deep fried.
This tasty treat is a great snack to share next time you have guests, and the variety of spices and dips that can be added are endless!
CAUTION:
This project deals with very hot oil and may be dangerous for some. Always wear appropriate clothing and use safe cooking techniques.
Enough talk, let's bloom an onion!
Onions are good in a salad, a sammie, sautéed, raw and especially barbequed. Recently, I learned of a new way to enjoy this tear-jerking underground veggie: deep fried.
This tasty treat is a great snack to share next time you have guests, and the variety of spices and dips that can be added are endless!
CAUTION:
This project deals with very hot oil and may be dangerous for some. Always wear appropriate clothing and use safe cooking techniques.
Enough talk, let's bloom an onion!
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As a substitute for the milk, would sparkling water be good? I use it for frying fish in a batter. It makes the end result very crispy.
Don't use canola oil, to those of us who can taste it (not everyone) it tastes like crap. If you gave it to me I would just smell it and toss it in trash.
Canola is 100% GMF as the parent product is toxic over time to humans, so it was GM'd to be edible. Problem is, to some (me and my dads family) it has a distinct stink and taste. My wife and my inlaws canneigh taste it.
I like SUnflower oil when I can get it it is the best or even crisco, which is blended and may have canola in it at a level I can not taste.
great how to, I have the blooming slicer thingie and will one day make one. So many fat grams , such clogged arteries.... time to take the statins!!!!!
Canola is 100% GMF as the parent product is toxic over time to humans, so it was GM'd to be edible.
Er. No it isn't GMF, it was cultivated to be naturally low in toxic acids in Canada - hence CanOla Canadian Low Acid. The first GM versions were only introduced in 1995.
THe discussion in the wiki article is very erudite
Food to many had become like Disney land, totally artificial. And Americans are not alone. If you give high fat low taste over salted and sweetened food to most people they love it. But that's ok, in 2012 the Maya calender stops we line up with the galactic center the giant black hole there sucks us in and we will no longer exist. Our proteins and such get squished and stretched and ripped to shreds. We will become one with the universe. We then get spit out the other end of the black hole into an alternate universe as mindless matter. Kinda like somew politicians. Maybe in 3-5 billions years some of our molecules then recombine to form a cow and we get chopped up to become a Mccrap Pattie, or Chicken MC Grease with a boring cornflake coating deep fried in canola oil. MMMM, McCrap Burgers go'n out fer some right now!!
sparkie
Didn't turn out as perfect as the picture but very yummy anyways :)
Burning down the flat in the process was totally worth it.
... since it wasn't mine anyway.
Thanks a lot for this awsome recipe! i'm definitely making more of these.
What happened? The pot boiled over and all that hot oil ignited from the burner, then proceeded to make its way, still burning, down inside the guts of the electric stove, which is very easy to do with the "coil burner" style of stove, since the burn area isn't sealed at all from the rest of the stove.
Separate fat fryers (such as the Presto "Fry Daddy" units) are a LOT safer, and if you somehow manage to boil over, there isn't a nice hot burner to ignite cooking oil that has already been heated to near its flash point.
Making Polish "bowties" Kryshstykie (splling?) , zeppoli, spfingia and other fried items for years on gas stoves and two electrics. Never ever had a fire, as prviously admitted I melted two pots to electric elements. In addition I warped , to death , my farberware tea kettle, it never worked right again always dribbled.
If you want to do an onion in a dedicated fryer, it better be very big, to ensure coming back to temp fast (recovery rate), foam up, and simple room in pot for onion.
I have overflowed the fry baby/daddy once each and it is a pain in butt to clean, I disassembled it and cleaned in the base. When I use stove top deep frying I never have issues, (well, except with my cardiologist). To use an elctric deep fryer you need a big fryolator.
To determine size of pot , look at fry ba-daddy, measure the height to the fat fill line and the height to the top of the cooker, , that is the approximate ratio you need. err on the side of safety if the ratio is 2 inches fat 8inches air, make it 2 inches fat 10 inches air. Pot is 12 inches tall.
Also the oil must be deep enough so that when it fryes it floats well over the bottom, so by time of 3rd onion you don't crud up the new onion.
so you need small onions for that 12 inch pot cippolini eh!!
love this eatable, ere instructable, gotta go make an early lunch now
sparkie
For those who are a little freaked by the boiling oil : I often bake these in the oven using a wetter batter. They take a little longer to cook but come out really great. Curry spices in the batter is usually the party favorite.
Thanks!
let cook when the coating is dry but not brown pull out, spray with pam/spray oil shove back in and finish cooking it.
hhmmm sounds tasty to me
However, blooming onions work best with the sweeter onion variety you use. Vidalia onion's are considered the best as they are "an unusually sweet variety of onion, due to the low amount of in the soil in which the onions are grown".
I also think any of the friends of the onion family would work for this, some tasty thoughts for spring onions an leeks!
In any case, great idea, i'll try it tomorrow for dinner!
"an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown."
I will try this soon.
Is temperature really critical ? ( I don't have such a thermometer)
Or is "somewhere between medium and high" easy to estimate ?
Temperature is important, there's a risk of burning your onion if the oil is too hot and possibly ruining the coating if not hot enough.
The thermometer shown here was bought at the 'dollar store' for about $3 CAD (biggest case of false advertising). You could probably get away without a thermometer, however I strongly recommend using one.
The dollar store thing made me laugh :p