Yield: 8 Servings
|2 cups||Flat beer|
|2 teaspoons||Salt -- plus salt to taste|
|2 pounds||Sweet red onion -- inch-thick slice|
|2 pounds||Baking potatoes -- peeled|
|\N \N||Vegetable oil -- for|
1. Whisk together flour, beer, and 2 teaspoons of the salt and let stand, covered, 3 hours. Soak onion slices in ice water while beer batter rests.
2. Using a mandoline, a sharp knife, or a shoestring-potato cutter, cut potatoes into thin strips about 5 inches long and ⅛ inch thick. Transfer strips to ice water as they are cut and soak 30 minutes.
3. In a deep kettle heat at least 3 inches of vegetable oil to 375 degrees.
Drain potato strips well and pat thoroughly dry. Fry until golden brown (about 2 to 3 minutes). Use a large wire-mesh spoon to transfer potatoes to paper towels to drain. Salt lightly.
4. Drain onions well and pat thoroughly dry. Dip in batter, letting excess drip off. Fry until golden on both sides, turning once. Drain on paper towels and salt lightly.
Recipe By : The California Culinary Academy File