Serves 4 Prep time: 20 min Rest time: 20 min Cooking time: 4 min For the dough: 150 g of flour, 2 eggs, 1 tbsp. of sunflower oil, 2 dl of light lager, salt, pepper Garnish: 6 large onions, 1 frying bath, salt.
Pour the flour into a salad bowl, then add a pinch of salt and pepper. Add the egg yolks and soften by sprinkling in the beer. • Incorporate the oil once the dough is smooth. Let stand for 20 minutes. • Peel the onions, cut them into thick circles and separate the rings. Place the rings in boiling salted water for a few minutes, then drain and dry with a cloth. • Incorporate the whisked egg whites. Soak the onions in this mixture. • Run the onion rings through flour and deep fry them. Once they are nice and golden, dry them on a paper towel and serve straightaway.
The showcased recipes are excerpts from the book: Le vrai goût de New York... en 50 recettes By Jean-Louis André and Jean-François Mallet éditions Aubanel