RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 643
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| Recipe Name: |
Fried Onion Rings |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
3 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
You can also use this batter to fry shrimp or oysters. One batter recipe will batter 1 lb of shelled and deveined shrimp or 1 pint of oysters.
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Ingredients:
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Directions:
Peel onion; slice about ΒΌ-inch thick; separate into rings. Cover with cold water and let stand for 30 minutes. Drain, and spread out on paper towels. Sift flour, salt and baking powder into a medium bowl; set aside. Beat egg yolk slightly in a bowl and then stir in milk and oil. Add to flour mixture, stirring until smooth. Beat egg white until soft peaks form. Fold into batter.
Heat 1 inch of melted shortening ot peanut oil in a deep skillet to 375 degrees. Dip onion rings into batter (drip excess batter into bowl); drop several rings into hot oil and fry until golden. Drain on paper towels and keep warm while frying the rest. |
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| Nutrition per Serving: |
| Calories: |
253 |
Total Carbs: |
39.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
71.6 |
Fat: |
6.7 |
Protein: |
8.79 |
| Fiber: |
0.00 |
Sodium: |
830.00 |
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