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Nutrition Facts
Serving Size 1 cups 60g Recipe makes 6 cups)
Calories 58
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 83mg		2%
Total Carbohydrate 13.0g		4%
	Dietary Fiber 1.0g	3%
	Sugars 2.2g
Protein 1.5g		3%
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Crisp-Fried Onions (Stegte Log)

Recipe #170649 | 35 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Bayhill
May 30, 2006

Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark.

6 cups (change servings and units)

Ingredients

1/2 cup all-purpose flour
2 large onions, peeled, thinly sliced and separated into rings (1-lb. total)
salad oil
salt

Directions

1
Place flour in a bag, add onions and shake to coat evenly with flour.
2
Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300ºF. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
3
With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt.
4
If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.

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Featured Reviews for This Recipe

From: *OzMan*

On Nov 18, 2007

I love oninon rings and these were both easy and not as "heavy" as the usual ones I make. Thank you for a great, easy way to make my onion rings from now on!

0 people found this review helpful

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From: Chef Chessie

On Aug 19, 2007

These are the best onion rings I have EVER had! I had never made onion rings before and they came out amazing on the first try. As long as you pay attention to them, they are impossible to screw up. I lightly dipped them in egg before I put them into the bag. They were lightly and evenly breaded and had an amazing flavor. I will make these again soon!

1 person found this review helpful

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