With it being a busy week, all I want so some comfort food, and Brannon’s onion straws are right underneath his mashed potatoes (which are #1). Maybe, if I am lucky, I can get him to make me some tonight! 
Onion Straws
1 large Vidalia Onion
4 cups Flour
2 cups Italian Bread Crumbs
2 tbsp McCormick’s Steak Seasoning Salt
1 tbsp Paprika
3 Eggs, slightly beaten.
2 cups Milk
6-8 cups Vegetable or Peanut Oil
Cut off top and bottom of onion, and remove outer skin. Thinly slice the onion into rings, so thin that they are almost transparent. Cut rings in half. Remove core and any real small pieces.
For the dry mix, add flour, bread crumbs, steak seasoning salt and paprika in a large Ziploc bag (1Gallon Size should do it). Shake to combine.
For the wet mix, in a medium size bowl add eggs and milk. Mix together until thoroughly combined.
Place a handful at a time of the sliced onions in to your wet mix using your right or left hand (one for the wet mix and the other for the dry mix). Remove the onions and drop in to the dry mix. If your dry mix is in an open container use your dry hand to roll the onions around. If in a bag, just seal and shake. Remove and repeat until all onions are double coated.
Heat the oil to 375°F and drop in no more than a hand full of onions at a time and fry for 1-2 min. or until light brown. Remove from oil and place on paper towel to dry. Season with Season Salt as soon as you pull them out! Serve hot.
Archive for the Category »Sides «
Brannon started fixing these for me a few weeks ago, and they are fantastic! Especially with hot of the grill hamburgers. YUM!
Battered Fries
Potatoes
1 cup All Purpose flour
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1 tsp Steak Seasoning (McCormick’s or Lowry’s)
3/4 to 1 cup water
Vegetable or Peanut oil (enough to fry in)
Draining station
Mix all ingredients (but potatoes and oil) in a medium size bowl. This will be your batter.
Cut potatoes to desired thickness. (Soak in water with lemon until ready to batter, to keep from turning.)
Heat oil in a large skillet.
Add a handful of potatoes to the batter, coating them. (It helps, if you work in small batches.) Quickly remove 1 fry at a time, knocking off the excess batter and carefully drop into the oil. Fry the fries for 2-3 minutes, or until light brown. Agitate continuously so that fries do not stick together.
Once light brown, remove the fries from the oil, and set on a draining station (wire rack over newspaper, or paper towels, NOT somebody’s hands!) Sprinkle with salt or steak season if desired.
Note: This recipe is also good for pieces of broccoli, carrots, yams, zucchini, and anything else you want to get your kids to eat!