Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Red onion
1 lg Yellow Spanish onion
3 c Unbleached flour
1 tb Cayenne pepper
1 tb Paprika
Salt & pepper to taste
5 c Canola oil for frying
from Chef Dean Fearing at The Mansion on Turtle Creek
in Dallas, Texas. These onion rings have a decidedly
Southwestern taste and a browned, shrivelly appearance
that led him to call them 'tobacco onions' because of
their resemblance to tobacco shreds.
Peel and slice the onions thinly, then separate into
rings.
Mix the flour and the seasonings in a bowl.
Heat the canola oil in a deep, heavy pan or deep-fryer
to about 350 degrees.
Dredge the onion rings in the seasoned flour, shaking
off the excess, and fry until golden brown. Do small
batches at a time so the rings don't stick together,
and don't dredge the rings until they're ready to go
into the oil or they'll give off too much moisture.
Drain on paper towels. Keep warm until the rest of the
onions are done. Serve immediately.
Source: The San Francisco Chronicle, June 10, 1992
