Mom’s onion rings
- 2 large sweet onions, cut into 1/2-inch-thick rings
- 2 1/2 cups all-purpose flour
- Vegetable oil, for frying
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon cayenne
- 1 teaspoon finely grated lime zest
- Kosher salt
- 1 1/2 cups milk
- 1 cup club soda
- 1 large egg
- Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet.
- Separate the onions into rings and put them in a large bowl. Toss with 1/2 cup of the flour. Arrange the floured rings on the cooling rack; let stand for 15 minutes.
- Fill a large, wide pot with 2 inches of vegetable oil and heat to 365 degrees F over medium-high heat. In a large bowl, whisk the remaining 2 cups flour with the cornstarch, paprika, cayenne, lime zest, and 1 1/2 teaspoons kosher salt. Add the milk, club soda, and egg, and whisk to combine.
- Working in 3 or 4 batches, add a small amount of the onions to the batter and then immediately place it into the hot oil. Fry until crisp and golden, turning once, 2 to 3 minutes. Allow the oil to come back to temperature between batches.
- Season the onion rings with salt. Serve immediately with your condiment of choice, or transfer to a cooling rack and keep warm in the oven until ready to eat.
American French Fries
- 12 cups grapeseed or canola oil
- 3 large russet potatoes
- Kosher salt
- In a tall 8-quart soup pot, heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times.
- Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 1/2-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.
- When the oil is at temperature, increase the heat to high. Drain the potatoes well, pat them dry, and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides.
- Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F, about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally, between batches, the temperature of the oil can get too high. If that happens, turn off the heat and wait until the oil cools to 300 F before proceeding.
- Once all the potatoes have been fried, fry them all together a second time, this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil, transfer them to a large serving bowl, and sprinkle generously with salt.
- 6 oz cream cheese softened
- 1 cup Shredded cheese cheddar
- 10-12 jalapeno peppers halved and seeded
- 1 cup milk
- 1 cup flour
- 1 cup bread crumbs
- oil for frying
- Mix cream cheese and shredded cheese in a bowl. Spoon a few tablespoons of this mixture into the pepper halves.
- Place milk, flour, and bread crumbs in separate bowls. Dip jalapenos in milk, then flour, then back in milk. Dip peppers in a bowl with bread crumbs making sure it is all coated. (To make sure they are coated, re-dip in milk and back in breadcrumbs)
- Heat oil in a skillet on medium-high heat. Fry jalapeno peppers for a few minutes or until golden brown.
- Let drain on a paper towel-lined plate. Serve warm with ranch or other dipping sauces
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