In a large bowl combine buttermilk and baking soda; season well with salt and pepper. Peel onions and slice thinly, no thicker than 1/4-inch; a mandoline works well. Add to buttermilk mixture and stir well to submerge all onions. Set aside, unrefrigerated, for 2 hours. In a deep-fryer or heavy, deep pot, heat at least 1 quart oil to 375 degrees. Working in batches, place about 1/6 of flour in a large bowl. With your hands, remove about 1/6 of onions from buttermilk. Dont let the liquid run off. Add to flour and mix vigorously with your hands until onions are well-coated. Separate them by hand and lay them in a deep-fry basket. Lower into hot oil, maintaining temperature. Stir every 2 minutes. When onions are golden brown and crisp, about 6 minutes, drain on paper towels and sprinkle with salt. Keep warm in a 200 degree oven while you finish the rest. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4770 broadcast 01-23-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 03-30-1998 Recipe by: David Rosengarten
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|Serving Size: 1 Serving (555g)|
|Recipe Makes: 6|
|Calories from Fat: 21 (4%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.9mg||2 %|
|Sodium 471.8mg||16 %|
|Potassium 686.9mg||18 %|
|Total Carbohydrate 107.2g||32 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 101.5g|
|Protein 17g||24 %|
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Calories per serving: 519
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