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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes. | 2. Bring 2 quarts of water to a boil and add 1-tablespoon salt. Blanch the onions in the boiling water for 2 minutes, then refresh in ice water. Drain and pat dry with paper towels. | 3. Fold the parsley into the batter. Beat the egg whites to stiff peaks and fold into the batter. | 4. In a large, relatively tall-sided pan, heat the oil over high heat. Using tongs, dip each onion into the batter, shaking off the excess, then fry in the hot oil until golden brown on all sides. Remove with a slotted spoon or spider, drain on a plate lined with paper towels and season with salt. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2		separated	143.0	0.72	12.56	9.51
salt pepper				403.4676	0.0	89.7602	2.2667
flour	3/4	cup		433.71	94.954	7.0508	1.6827
milk	1/2	cup		74.42	5.8316	3.843	3.9894
pecorino romano cheese	1/4	cup	grated	403.4676	0.0	89.7602	2.2667
garlic clove	2		crushed	403.4676	0.0	89.7602	2.2667
white pearl onion	1	lb	peeled	403.4676	0.0	89.7602	2.2667
italian parsley	1	bunch	chopped	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1	cup		403.4676	0.0	89.7602	2.2667

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