ONION RINGS

Cuisine | a&d - - Foreign Cuisine -

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

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