Fried Onions - {Cipolle Fritte}

Recipe Ingredients

2		Eggs - separated
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	46g / 1.6oz	Flour
1/2 cup	118ml	Milk
1/4 cup	59ml	Grated Pecorino Romano
2		Garlic cloves - crushed
1 lb	454g / 16oz	Cipolline or pearl onions - peeled
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley
1 cup	237ml	Extra-virgin olive oil

Recipe Instructions

In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine. Gradually add the milk until the batter is smooth. Fold in the cheese and garlic and let rest 30 minutes.

Bring 2 quarts of water to a boil and add 1 tablespoon salt. Blanch the onions in the boiling water for 2 minutes, then refresh in ice water. Drain and pat dry with paper towels.

Fold the parsley into the batter. Beat the egg whites to stiff peaks and fold into the batter.

In a large, relatively tall-sided pan, heat the oil over high heat. Using tongs, dip each onion into the batter, shaking off the excess, then fry in the hot oil until golden brown on all sides.

Remove with a slotted spoon or spider, drain on a plate lined with paper towels and season with salt. Serve hot.

This recipe yields 2 to 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C40) - from the TV FOOD NETWORK

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