Wednesday, January 27, 2010
Tuesday, January 26, 2010
Ken Lem's Onion Rings
The Fort York Food Bank in Toronto has an amazing staff boasting a strong kitchen among other vital services. This recipe comes from volunteer chef and former restaurateur Ken Lem.
Mix until smooth:
1 c water
3/4 c flour
1 tsp salt
1T sugar
1T vegetable oil
1tsp baking powder
Continue to mix until thick enough to make visible "ropes" of batter, showing gluten development.
Leave at room temperature overnight to develop gluten and flavour.
Heat 3 inches of oil in a deep, heavy-bottomed pot to 350F or until a small bit of batter floats and sizzles without smoking.
Meanwhile...
Slice 2 c of any yellow or white onion into 1/4-inch rings.
When oil is heated...
Using tongs, dip into the batter and fry until golden without crowding. Drain on paper towels. Shake some salt or other seasoning over hot onion rings. Serve now. Can be reheated in a toaster-oven without shabby results.
Mix until smooth:
1 c water
3/4 c flour
1 tsp salt
1T sugar
1T vegetable oil
1tsp baking powder
Continue to mix until thick enough to make visible "ropes" of batter, showing gluten development.
Leave at room temperature overnight to develop gluten and flavour.
Heat 3 inches of oil in a deep, heavy-bottomed pot to 350F or until a small bit of batter floats and sizzles without smoking.
Meanwhile...
Slice 2 c of any yellow or white onion into 1/4-inch rings.
When oil is heated...
Using tongs, dip into the batter and fry until golden without crowding. Drain on paper towels. Shake some salt or other seasoning over hot onion rings. Serve now. Can be reheated in a toaster-oven without shabby results.
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