CINNAMON SUGAR PULL-APART BREAD
GARLIC BREAD in the style of Focaccia

FRIZZLED ONIONS

Skinny-sliced sweet onion, fried to crispy, crunchy, golden, nibbling perfection. 
Seriously, sinfully, sublime.

Onionstringsmain

I bet I can banish your foggy-soggy-chillin'-when-will-it-be-spring blues with one crispy little morsel. 

Yup, seriously, these strings of crunchy gold are that powerful. Your tastebuds will jump up and down and you will smile with the smug satisfaction of accomplishment.  If you'd only known sooner, right?

Besides that, you know and I know, that we've been pretty darn good (well mostly) since the New Year rang-diddly-dang in, with our yogurt, bare-naked salads, fruit, fruit, fruit, fruit, fruit and enough veggies to make the Jolly Green Giant gaffaw.

So, deservedly, on this drizzley March morning, that is still far more Winter than Spring I give you a damn fine, easy peasy, recipe that may indeed make you emit teensy little pleasure moans.  

But it doesn't stop there, oh no.  Frizzled Onions deliciously define multi-tasking.  First off they're simple to make, and one big sweet onion makes a whole schwack of Frizzles, and they be a fine little nibbler just as they are, with Frizz Dunk, or ranch dressing, and ta-da, they're crazy delicious with main dishes and sides:

Frizonions1~ Tucked into the bun with a big, juicy burger or beef dip.
~ Served alongside a BBQ steak.
~ Crowning creamy mashed potatoes, or turnips.
~ Plopped on a salad or nice bowl of soup.
~
♫ On top of spaghetti all covered with cheese....or tomato or meat sauce
~ Piled on top of fettucine Alfredo or mac and cheese

And, making Frizzled Onions will almost for sure get you digging into the memory banks to sing, "Onions, Onions la la la..."  Bonus!

So what are you waiting for?  Nibble me this.

* * * * * * * * * * * * * * *
Thank-you, thank-you, thank-you, wonderful Ree Drummond, Pioneer Woman extraordinaire,
for once again giving us a recipe we simply cannot resist. 

* * * * * * * * * * * * * * *

FRIZZLED ONIONS

1 whole, large, sweet onion
2 cups buttermilk, or make your own buttermilk by adding 2 tablespoons vinegar to 2 cups milk
2 cups flour
1 tablespoon sea, Kosher or regular salt
1 teaspoon freshly ground black pepper
1/4-1/2 teaspoon cayenne
1 quart (to 2 quarts) oil for frying

Slice onion very, very thin.  Place in baking dish and cover with buttermilk to soak for at least one hour.  Press the onions down a bit so they are as submerged as possible.

Combine dry ingredients in bowl or baking pan and set aside.

Heat oil in heavy, deep, large pan or wok to 375F.

Grab a handful of onions, throw into the flour mixture, toss around a bit, tap to shake off excess and plunge into hot oil. With a spoon or chopstick, fiddle with them a bit to break up any clumps.  Fry for about 3 to 4 minutes and remove as soon as golden brown.  Drain on paper towels or newspaper.  Sprinkle lightly with sea salt flakes, while hot.

Repeat until onions are gone.

Eat before your family sees them.

Repeat with another onion, because they'll be really mad they didn't get any.

FRIZZ DUNK
1/2 cup ketchup
1/3 cup mayonnaise
4 tablespoons malt vinegar
3 tablespoons creamy, hot horseradish
1/4 - 1/2 teaspoon cayenne
Sea salt and freshly ground black pepper to taste

Whisk all ingredients together and serve with hot Frizzled Onions.


Comments

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bellini

Of course Judi Frizzle would be making frizzled onions. I remember them being on a burger at the pub in Peachland. So goooooooood.

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