Two Ways to Fry: Onion Rings and Garlic Potatoes


Recently, my family and I went through our kitchen and COMPLETELY reorganized it. During the process we found many interesting things: a juicer, a couple funnels, and, most importantly, a small fryer. I had completely forgotten about that thing, and I decided that I needed to make up for lost time. How you ask? By frying the heck out of pretty much everything I cooked for about a week. I made beer-battered onion rings and garlic potatoes. First of all: the onion rings.

IMG_0452[1]These onion rings were hands down some of the best I’ve ever had. Even more, they were SO easy to make! I just used this recipe, and fried away. Beer battered onion rings are my favorite type of onion rings; NOT because I like beer (I am WAY too young to drink :-)) but because of the light, fluffy, tempura-like consistency it gives the breading. It makes them crispy, but not overly crunchy. Also, this batter solved one of my pet peeves: breading that falls off the onion, leaving you with just an oily, floppy sliver of onion. This breading stuck to the onion so you got a bite of the  oh-so-glorious breading along with the crisp onion.


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Here are the ingredients lined up on my counter…

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Assembly line…

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Fry-time!!!!!!

Next, I’ll show you the second recipe I made: garlic potatoes. This recipe was inspired by the AMAZING potatoes at one of my favorite restaurants, La Creperie. I sorta winged the recipe, but I did use these sets of guidelines for how to fry them.

Here’s how I did it:

1. I cut up three potatoes into bite sized squares

2. I spread them between two paper plates

3. I heated them in the microwave for about five minutes, but if your potatoes aren’t able to be easily stabbed with a fork, put them in for longer (this ensures a soft middle, but crispy outside)

4. I preheated my oil in my fryer to about 360ish degrees

5. I fried them for about ten minutes for each batch of about eightish (depending on the size of your fryer, add more or less in a batch)

6. I cut up about five cloves of garlic , and put it in a couple tablespoons of butter in a skillet over low-meduim; DON’T SAUTE, JUST HEAT THE GARLIC AND MELT THE BUTTER!!!!!! (sauteing garlic causes it to lose its bite and slightly spicy flavor)

7. I mixed in the garlic and butter into the potatoes, and finished it off with a bit of sea salt and parsley

That is it!!!! Here are some pictures I took as I made them:

IMG_0528[1]Here they are cut up…

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Inside the fryer…

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Ready to eat!!!

And there you have it: two ways to use your fryer. Now, will you excuse me as I go sign up for a couple more dance classes to burn off all of the weight this new frying habit is going to have me gain!!!!!

Dance Forever,

Rachel

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