2000s Recipes + Menus

Frizzled Onion

Makesabout 3 cups
  • Active time:30 min
  • Start to finish:30 min
November 2004
This recipe is an accompaniment to the Broiled Polenta Sticks.
  • 1 large onion (3/4 lb), halved lengthwise
  • About 3 cups vegetable oil for frying
  • Special equipment:

    a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer
  • Very thinly slice onion lengthwise with slicer.
  • Heat 2 inches oil in a 2-quart heavy saucepan over moderate heat until thermometer registers 340F, then fry onion in 6 batches, stirring occasionally, until golden brown, 1 to 1 1/2 minutes per batch (watch closely; onion can burn easily). Quickly transfer each batch with a slotted spoon to fresh paper towels to drain, then sprinkle lightly with salt. (Onion will crisp as it cools.) Return oil to 340F between batches.
Cooks' note: Onions can be fried 6 hours ahead and kept, uncovered, at room temperature.
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