Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour. | 2. Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375. | 3. When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels. | 4. Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			120.0	28.02	3.3	0.3
buttermilk	2	cups		-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872
salt	1	tablespoon		-	-	-	-
black pepper				-	-	-	-
cayenne pepper	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
canola oil	1 -2	quart		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.