Fried Pearl Onions
Makes 30-32 fried onions
Ingredients
- 10 oz bag pearl onions (30-32 per bag)
- ½ cup flour
- 1 tsp salt (for batter)
- ½ tsp baking powder
- 1 large egg, well beaten
- ½ cup light cream or milk
- 2½ - 3 cups canola oil
- pinch of salt (for serving)
Equipment
- slotted spoon or spider skimmer
How-to
- Bring a pot or kettle of water to a boil
- Trim both ends of onions but leave skins on
- Place onions in a bowl and cover with boiling water for 2 minutes
- Remove onions and place in a bowl of cold water to stop cooking and make the onions easier to handle
- Peel skins to a shiny surface and set onions aside
- To make batter, in a bowl whisk together flour, salt, baking powder, egg and light cream
- Roll onions in the batter and lay out on a plate
- Heat about 2½ - 3 cups canola oil (depending on the size pot used - make sure you have enough oil so that onions willl float) over medium heat to 300-325º. Oil will crackle when ready to use
- Gently place onions, one at a time, into the oil
- Fry until golden, about 20-30 seconds, turning them with a slotted spoon or spider to fry all sides. They will fry very quickly and be very hot! Remove to a paper towel-lined plate, season as desired with a pinch of salt (optional) and serve plain, alongside a sandwich, soup, or with favorite dipping sauce
Note: Fried onions remain very hot for quite awhile, so eat carefully!