The classic supermarket French's and Durkee's canned fried onions have their place, and that place is to remain on the shelf.
For a successful crunchy home-fried version, there seem to be a few basic variations.
1) Onion slice size: I plan to slice them very thin on mandoline: let's say 1/16th inch, then quarter the slices and tease/toss apart to yield multi-lengthed strands, to be soaked in ice water before frying.
2) Batter/Dusting: Cornstarch vs Flour; Wet batter vs Dry dusting. Now it gets complicated.
For simplest, it would be to toss/dust in pure cornflour for crunch, but is a 50/50 wheat flour mix better, or even 100% wheat?
If wet batter, again the cornstarch/wheat question remains, compounded with milk/egg/other, compounded with soda leavening or not.
Help me, Hounds... Save me from the splatter of the batter and the oil. Share your successful techniques. I'm going to try several different runs, but your recipes would help me to narrow it.
My goal here is to "duplicate" the crunchiness of the commercial French's/Durkee's, but in a better way. This is not about "onion rings" or caramelized onions or Thai fried shallots, all of which have their excellent place. Keep in mind "thin sliced".
As you correctly guessed, I am the designated bearer of this year's green bean casserole. But this thread is about only the onions.
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