Idiomas disponibles
Idiomas disponibles
ONION STRAWS
•
2 cups buttermilk
•
2 large sweet
onions, shredded
•
2 cups all-
purpose flour
•
2 tbsp. cornmeal
•
1 tbsp. salt
•
1 tbsp. ground
black pepper
•
2 tsp. cayenne pepper
•
1/2 tsp. paprika
•
1 qt. vegetable oil for
frying, or as needed
ZUCCHINI PARMESAN CHIPS ON A STICK
•
Vegetable oil
for deep fryer
•
1 cup Panko
•
1/2 cup grated
Parmesan cheese
•
2 zucchinis, spiral
cut on a stick
•
1/2 cup all-
purpose flour
•
2 large eggs, beaten
Follow the SHRED directions on page 7, using
either the Small Shredded Blade or Medium
Shredded Blade, to prepare the onions.
Pour buttermilk into a bowl. Place shredded
onion into buttermilk, cover the bowl with
plastic wrap, and refrigerate for 1 hour.
Heat oil in a deep fryer or large saucepan
to 400 degrees F (200 degrees C).
Whisk flour, cornmeal, salt, black pepper, cayenne
pepper, and paprika together in a bowl.
Working in batches, remove onions from buttermilk, letting
any excess liquid drip off, place onions in flour mixture and
toss to coat. Shake any excess flour mixture off onions.
Cook onion rings in the preheated oil until
golden brown, about 3 to 4 minutes.
Transfer rings with a slotted spoon to a
paper towel-lined plate to drain.
Serves eight.
Follow the POTATO CHIPS ON A STICK directions
on page 6 to prepare the zucchinis.
Add vegetable oil to deep fryer and
set to medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge each zucchini chips
on a stick in flour, dip into eggs, then dredge in
Panko mixture, pressing carefully to coat.
Add zucchinis to the deep fryer, 1 at a time,
and cook until evenly golden and crispy.
Transfer to a paper towel-lined plate.
Serves four.
12
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