1910 PUBLIC HOUSE FRIED TOBACCO ONIONS

1910 Public House in Lilburn served a Western Cowboy Burger for this year’s Burger Week, a 6-ounce patty topped with pepper jack cheese, fried tobacco onions, bourbon barbecue sauce, lettuce, tomato and house-made sweet pickles on a sesame seed bun.

Executive chef Christian Speigal created the tobacco onion (named for the color the onions turn when cooked) and the seasoned flour recipes. The seasoned flour is a staple at 1910 Public House, used for its fried chicken and in its tempura batter.

Vegetable oil, for frying

1 small red onion (about ¼ pound), peeled and

cut crosswise into very thin rings

½ cup Seasoned Flour (see recipe)

In a Dutch oven or deep skillet, heat vegetable oil to 350 degrees.

In a small bowl, combine onion and seasoned flour. Toss to coat onion evenly and separate onion into individual rings.

When oil is ready, fry onions until golden brown,

about 2 minutes, depending on thickness. Do not crowd oil. Remove onions from oil and drain. May be made 1 hour ahead.

Makes 1 cup.

Per tablespoon: 85 calories (percent of calories from fat, 74), trace protein, 5 grams carbohydrates, trace fiber, 7 grams total fat (1 gram saturated), no cholesterol, 73 milligrams sodium.

1910 PUBLIC HOUSE SEASONED FLOUR

1 cup rice flour

1 teaspoon salt

1 teaspoon pepper

½ teaspoon cayenne

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon smoked paprika

In a medium bowl, stir together rice flour, salt, pepper, cayenne, garlic powder, onion powder and smoked paprika. May be stored, covered, for 1 month.

Makes 1 cup.

Per tablespoon: 37 calories (percent of calories from fat, 4), 1 gram protein, 8 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 145 milligrams sodium.

Tobacco Onions from 1910 Public House in Lilburn.