Wednesday, December 06, 2006

Onion Rings

We'll be serving these with burgers, from Costco (what a deal!). Of course you can make homemade burgers, which I usually don't because I hate handling raw meat. But it is rather easy if you have a GF... anyway, this is a recipe from Rachel Ray and she says to "refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings!" This makes enough for two people, because frankly, cold onion rings for leftovers are not my style. Also not me: lots of fried food. So I'm limiting our portion sizes here. And there you have it. Feel free to double the recipe for more people or with seconds in mind.

  • Olive oil, for frying
  • 1 large sweet Vidalia onion, sliced into rings to your thickness preference
  • 1 can (5 oz) evaporated milk
  • 1 c. flour
  • 1/2 t. dry mustard
  • 1/2 t. cayenne pepper
  • 1 t. sweet paprika
  • salt to taste

1. Heat oil, enough to cover bottom of pan, over medium heat.
2.. Pour evaporated milk into a bowl, set aside.
3. Mix flour with seasonings in a separate dish.
4. Dip each ring first into milk, then coat in flour.
5. Fry in a single layer until golden brown (you may have to flip them once).
6. Remove to paper towels to drain and salt while still hot, to taste.

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