DEEP-FRIED SPRING ONIONS
This dish is inspired by something similar served at Chez Panisse in Berkeley. It works as a side, of course, but also as an hors d'oeuvre served with drinks. More spring recipes.
Provided by Mark Bittman
Categories easy, for two, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a large, deep pot, pour in 2 inches of oil and heat to 350 degrees. Put the buttermilk and flour in separate shallow bowls.
- Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).
- Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.
Nutrition Facts : @context http, Calories 623, UnsaturatedFat 34 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 656 milligrams, Sugar 7 grams, TransFat 0 grams
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