TEMPERATURE: 350 F. DEEP FA 1. SEPARATE ONION SLICES INTO RINGS. COVER WITH COLD WATER. LET STAND 10 TO 15 MINUTES. DRAIN. 2. DREDGE ONION RINGS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. SAVE REMAINING SEASONED FLOUR FOR USE IN STEP 4. 3. RECONSTITUTE MILK. DIP FLOURED ONION RINGS INTO MILK. DRAIN WELL. 4. DREDGE EACH ONION RING IN REMAINING SEASONED FLOUR UNTIL WELL COATED; SHAKE OFF EXCESS. 5. FRY 2 MINUTES OR UNTIL GOLDEN BROWN. 6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: IN STEP 1, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED ONIONS. Recipe Number: Q03500 SERVING SIZE: 1 CUP (2 1 From the
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 7.4mg||2 %|
|Sodium 207.9mg||7 %|
|Potassium 873.2mg||23 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 54g|
|Protein 18.4g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 310
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