Deep Fried Spring Onions

(New York Times provided the recipe today, check out their cooking section, it is fantastic!)

I have a confession to make as a 29 year old Southern woman.

I have never deep fried anything.

I know how to pan fry and faux fry things in the oven. I even bought a dutch oven pot for this explicit purpose so that I may cross the threshold into Southern chef-dom.

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All jokes aside, these were fantastic. I know you’re probably thinking, “why is she so excited about what is essentially a weird looking onion ring?” Because it is my weird looking onion ring and I made it myself and you shouldn’t judge people, it isn’t nice.

The only downside is that I was just so excited to start eating healthy again (Whole30 was a rousing success, thank you for asking! My bank account more than my body needs a break from it though) and I couldn’t pass up the picture of a deep fried onion, stalks and all.

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You know, there is something somewhat elegant to vegetables breaded and fried. Most methods of cooking leave them looking mushy and dull while frying helps maintain their shape and has a nice contrast of browning to the original color. Nobody can resist the sound of something being fried, I don’t care how many 5k races you’ve ran.

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I had to chop off the tops of the stalks so they could somewhat fit in the pot and after I got done frying the whole onions, I couldn’t resist throwing in the little bits I chopped off afterwards. It makes me want to fry regular green onions now and that would be an absolute treat.

The spring onion taste itself though? I nibbled a little bit before throwing them in the batter and oil and they are good. I want you to focus on that emphasis because I ate a little shoot raw and loved it. The onion flavor is not as intense as a green onion and it truly is sweet. I think you shouldn’t get too complex with these onions because you don’t want to lose the flavors they have within.

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Overall I call deep fried spring onions a rousing success.

Author: Olivia O.

East Tennessee native with an interest in food and trying new things.

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