Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Ingredients:
1
medium onion
1/4
cup all-purpose flour
Peanut oil for frying
Preparation:
1.
Trim ends from onion. Remove and discard peel. Slice onion into very thin rings; separate rings.
2.
Place rings in resealable food storage bag with flour. Seal bag and shake to coat onion evenly with flour. Remove onion rings from bag; shake off excess flour.
3.
Heat 1 to 2 inches oil in Dutch oven or wok until oil registers 300°F to 325°F on deep-fry thermometer. Divide onions into 5 or 6 batches. Lower 1 batch into oil with slotted spoon. (Onion rings should be in single layer and overlap as little as possible).
4.
Cook onion rings 6 to 8 minutes or until golden, turning once. Remove with slotted spoon to paper towels. Repeat with remaining onion rings, reheating oil between batches.
5.
Let onion rings cool completely; store in airtight container at room temperature up to 1 day. (If onions soften overnight, arrange in single layer on baking sheets. Bake in preheated 375°F oven 5 to 10 minutes or until crisp, watching carefully to prevent burning.)
