Prep 15 mins
Cook 20 mins
Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark.
- 1⁄2 cup all-purpose flour
- 2 large onions, peeled, thinly sliced and separated into rings (1-lb. total)
- salad oil
- 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.
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.
Yummy onions. I was like diner524 and made them ahead to use later with dinner. I probably devoured about half of them before dinner. lol. Simple and good. Thanks for sharing Bayhill and congrats on your football win!