stevenpiziks (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
stevenpiziks) wrote2024-07-06 03:36 pm
stevenpiziks) wrote2024-07-06 03:36 pm
Deep Fry Saturday
I've been prepping the last couple days for an Independence Day picnic. It culminated today with frying chicken. I got out my deep fryer, filled it with oil, breaded the chicken, and set to work.
When all the chicken was fried, I had this vat of hot oil, and it felt like I should do something with it other than just let it cool and throw it away. (I don't strain and keep used oil because I know I won't use it before it goes bad.) So I sliced up a potato for some french fries for lunch. And then it occurred to me that I've been wanting to try making onion rings for a while, and this was the perfect chance.
I peeled and cut an onion into thick slices, then popped the rings out. I spiced up some flour with salt, pepper, and smoked paprika, dipped the onions in beaten egg, then into the flour, then back into the egg, and then into bread crumbs. In retrospect, it probably would have been a little easier to make a basic batter with the flour and egg and flavorings. A note for next time!
The rings went into the deep fryer, where they sizzled enticingly. When they looked done, I fished them out and tried one. Wow! So good. Both crispy and tender. The onion also held together. This was light years ahead of the flash-frozen, mushy-interior onion rings you get at most diners and fast food restaurants.
So we'll keep this in the rotation.
When all the chicken was fried, I had this vat of hot oil, and it felt like I should do something with it other than just let it cool and throw it away. (I don't strain and keep used oil because I know I won't use it before it goes bad.) So I sliced up a potato for some french fries for lunch. And then it occurred to me that I've been wanting to try making onion rings for a while, and this was the perfect chance.
I peeled and cut an onion into thick slices, then popped the rings out. I spiced up some flour with salt, pepper, and smoked paprika, dipped the onions in beaten egg, then into the flour, then back into the egg, and then into bread crumbs. In retrospect, it probably would have been a little easier to make a basic batter with the flour and egg and flavorings. A note for next time!
The rings went into the deep fryer, where they sizzled enticingly. When they looked done, I fished them out and tried one. Wow! So good. Both crispy and tender. The onion also held together. This was light years ahead of the flash-frozen, mushy-interior onion rings you get at most diners and fast food restaurants.
So we'll keep this in the rotation.