Yield: 12 servings
Measure | Ingredient |
---|---|
1 \N | Dried Ancho Chili (About 1/2 |
\N \N | Oz) |
1 \N | Dried Calif Or New Mexico |
\N \N | Chili ( 1/4 Oz) |
3 \N | Red Or Yellow Onions (1 1/2 |
\N pounds | Total) |
1 cup | All-Purpose Flour |
1 quart | (Approx) Salad Oil, for frying |
\N \N | Salt -- optional |
1. Stem and seed chilies; spread chilies flat in an 8- to 9-inch square pan. Bake in a 300 F oven until just toasted, 5 to 8 mins; watch carefully, as they burn easily. Cool. 2. In a blender, whirl toasted chilies until finely ground; set aside. 3. Peel and thinly slice onions; separate into rings. Place half of the flour and ground chilies in a plastic bag, add half of the rings, and shake to coat rings evenly with flour-chili mixture. Repeat with remaining flour, ground chilies, and onions. 4. In a deep 5- to 6-qt pan over high heat, bring about 1 in salad oil to 325 F on a thermometer. Add flour-coated onions, about ¼ of them at a time; cook, stirring often, until onions are golden brown, about 5 mins. The temperature of the oil will drop at first, then rise again as onions brown; regulate heat accordingly. With a slotted spoon, remove onions and drain on paper towels. 5. Serve warm onion rings piled in a paper napkin-lined basket or plate; sprinkle with salt as desired. Makes about 6 cups, 12 servings.
Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking