Is the aftermath of vacation week or celebrating America's birthday leaving you a little strung out? For us it's both, but this week's Free Recipe Friday ought to fix you right up! There's nothing like slamming back into reality after a glorious vacation or waking up to view the shrapnel in your yard after those millions of exploding balls of fire fell from the sky. Eeek. So, if you happen to have any leftover burgers, hot dogs or steak, today is a good day to throw it all together for a yummy, relaxed and not near as messy second go 'round. Re-introduce it all with a side of easy peasy onion strings - and go All-American once again.
This week is about easy onion rings. When you love 'em and crave 'em, but don't want to mess with the batter process, give this week's recipe a try - onion STRINGS. Some restaurants serve these on burgers or as appetizers, but they are oh so easy to make at home. You can even use these for your traditional green bean casserole and toss out those over-priced dried canned versions of onions sold in super markets everywhere. These are literally as easy as 1. 2. 3.
WHAT YOU NEED:
2-3 Onions, sliced very thinly
Flour, 1-2 cups
Salt/Pepper
Veggie Oil for frying
Paper Towels to drain
Frying Pan
Flour, 1-2 cups
Salt/Pepper
Veggie Oil for frying
Paper Towels to drain
Frying Pan
WHAT TO DO:
Peel and slice white or yellow onions very thinly.
Separate into rings and place in a medium size bowl.
Toss in 1-2 cups flour and a teaspoon of salt and pepper
and stir to coat the onions.
(If the flour runs low just toss in some more - no big deal)
Heat oil on medium-medium high heat in a heavy skillet or pan.
Grab a handful of coated onion strings and shake off excess flour.
Toss in 1-2 cups flour and a teaspoon of salt and pepper
and stir to coat the onions.
(If the flour runs low just toss in some more - no big deal)
Heat oil on medium-medium high heat in a heavy skillet or pan.
Grab a handful of coated onion strings and shake off excess flour.
Drop gently into hot oil to fry.
That's it. No milk, cornmeal, eggs or dripping batter.
Stir the frying onions occasionally and remove once golden
onto paper towels to drain excess oil.
Repeat until all onions are fried.
That's it. No milk, cornmeal, eggs or dripping batter.
Stir the frying onions occasionally and remove once golden
onto paper towels to drain excess oil.
Repeat until all onions are fried.
Sometimes this is tiresome when your family members, i.e. your husband
come in and out of the kitchen to sample and deplete
the finished product...making you repeat the frying process
over and over and over and over.
These are so delicious and would go great with that leftover hotdog, burger or eat 'em straight off the plate! Fry 'em up ahead of time to froof up a casserole or salad and you will be in onion ring heaven. IF you can keep everyone's hands off of them.
ENJOY!
