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Cape Codder/Hungry Pelican fried onion rings Recipe

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This recipe for Cape Codder/Hungry Pelican fried onion rings is from The Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. onions (about 3 large onions)
1 egg
1c. evaporated milk
1c. whole milk
Salt
Light brown sugar
About 5 c. flour
Oil for frying (at least 8 cups)
Directions:
Directions:
Slice onions into 1/8" thick rounds. Soak overnight in enough hot water to cover all the onions. (If you are in a rush, boil the onion slices in water 10 minutes or so, until they're soft and translucent, then proceed with the recipe.) Rinse onions with cold tap water. Drain thoroughly and pat dry with paper towels. (They should sit for 10 minutes or so to dry as thoroughly as possible.
In a small bowl, mix egg, evaporated milk and whole milk with a pinch of salt, beating with a whisk or fork until mixture is thoroughly blended. Pour flour into a 9x13 baking pan, or any large flat dish.
Dip onions first in egg mixture, then roll in flour until they're completely covered. Set aside on wire racks while you hat the oil in a large, high sided kettle or deep fryer.
The drying time on the racks will help the flour stick to the onions as they cook
Pour at least 3 inches of oil into kettle or deep fryer. You will need a high sided pan as the oil will rise 2" when onions are placed in the hot oil. Heat oil to 375º which is very hot, but do not let smoke. Do not cover the pan with a lid.
Fry onions a few handfuls at a time until golden brown, about 3 minutes for each batch. Sprinkle with a mixture of equal parts salt and light brown sugar while onions are still hissing. Keep cooked onions in oven while the rest are being fried. Serve hot with Cape Codder sauce on the side. Do not try to reheat.
Number Of Servings:
Number Of Servings:
6-8 as side dish or appetizer

 

 

 

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