Crisp-Fried Onions (Stegte Log)
"Posted for the Zaar World Tour-Denmark.
From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark."
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
6 cups
ingredients
- 1⁄2 cup all-purpose flour
- 2 large onions, peeled, thinly sliced and separated into rings (1-lb. total)
- salad oil
- salt
directions
- 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.
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Reviews
-
What a quick and easy way to make onion rings! I did deep fry them so they came out crispier than they would in a skillet. Thanks for sharing, made for your football win 2013 -
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. -
I love cooked onions of all kinds, so this recipe appealed to me. And I was definitely pleased with the outcome. I know I'll make this recipe again. I made this to go with a pot of beef and pasta casserole, but think a nice handful of these would be excellent on grilled burgers. They're so good! They don't take long to cook either, and in fact just spooning some onto the paper-lined plate was enough to brown the bulk of them that were in the skillet. But even those that darkened a little too fast were scrumptious. Thanks, Bayhill! -
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I made these to go on top of grilled burgers, and they were delicious! Nice and crispy. I used vidalia onions, so there was a hint of sweetness. Made for Football Pool 2013. Thanks for sharing. -
These were so good atop of my grilled turkey and avocado burger! I made them in my fry daddy so they would get extra crispy. Wish I would have made more to snack on! Made for Football Pool 2013-14 Win.
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RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
