Crispy Fried Onions


Serves: 5
Total Calories: 602

Ingredients

6 to 8 small onions, cut in half lengthwise and thinly sliced
1 1/2 cups peanut oil for deep frying

Directions:

1. Heat the oil in a large wok or saucepan over medium-high heat until it reaches 325°F to 350°F on a frying thermometer. (Put a small piece of onion into the hot oil. If it takes .15 to 20 seconds before it rises to the top, the oil is ready.) Add the onions in 1 or 2 batches and fry, stirring and lowering the heat if needed, until deep brown, 5 to 7 minutes per batch.

2. Leaving as much oil as you can in the wok, remove the onions with a slotted spoon to paper towels and set aside until crispy and cool. Transfer to an airtight container and refrigerate up to 2 months.

VARIATION: A popular technique, and one that uses less oil, is to first dry thinly sliced onions in the sun (4 to 6 hours on a hot summer day) until most of the moisture evaporates, and then fry them.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 602
Calories from Fat: 576

This Crispy Fried Onions recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
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Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




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