Travel Reference
In-Depth Information
69
Honey-Spiced Onion Crisps
Heat oil for deep-frying to 325-350 degrees.
2 quarts canola oil for deep
frying, placed in a
high-sided, 8-quart
heavy saucepan
Meanwhile, in a large bowl, toss the onions with spices
and honey. Flour the onions very generously, toss-
ing them all the while, to keep them separated. Let
them sit for 5-10 minutes, tossing them several times
throughout.
2 red onions, thinly sliced
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
Shake off the excess flour well.
¼ teaspoon cayenne pepper
1 tablespoon honey
Have a pan lined with paper towels and a skimmer
ready. Fry the onions in small batches until golden.
2 cups flour
Using a skimmer, transfer onions to paper towels to
drain. Sprinkle lightly with kosher salt if desired. Serve
as a garnish on top of chili.
“It is impossible to reminisce about San Francisco
without thinking of food. As an international overeater,
I would not hesitate to take any European gourmet and
invite him to lean his paunch against the tales set by the
restaurants there.”
—Paul Gallico, author
