- Level: Intermediate
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 965
- Total Fat
- 59 g
- Saturated Fat
- 6 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 17 g
- Cholesterol
- 11 mg
- Sodium
- 964 mg
The perfect accompaniment to the steakhouse dinner plate, or any dinner plate for that matter. Fried to perfection, my onion frizzles take any dish over the top!
- Level: Intermediate
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 965
- Total Fat
- 59 g
- Saturated Fat
- 6 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 17 g
- Cholesterol
- 11 mg
- Sodium
- 964 mg
Ingredients
House Seasoning:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a deep-fry thermometer- Place the onions in a bowl with the buttermilk and whole milk, then cover with plastic wrap and refrigerate for 1 hour.
- Remove the onions from the buttermilk and place them in a bowl with the all-purpose flour mixed with the House Seasoning in batches, making sure that they are fully coated with the flour and seasoning.
- To a Dutch oven with canola oil preheated to 375 degrees F, drop the onions in batches, making sure to separate them as they go into the pot. (This will prevent them from sticking together while they are cooking.) Cook, gently stirring, until the onions are nice and golden brown, 3 to 5 minutes. Remove from the oil to a paper towel-lined sheet tray and sprinkle with salt. Repeat with the remaining onions, making sure to bring the oil back up to temperature in between batches.
- Serve on top of my Spice Rubbed Rib Eye Steaks.
House Seasoning:
Yield:
5 tablespoons
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
