Serves: 5
Total Calories: 602
1. Heat the oil in a large wok or saucepan over medium-high heat until it reaches 325°F to 350°F on a frying thermometer. (Put a small piece of onion into the hot oil. If it takes .15 to 20 seconds before it rises to the top, the oil is ready.) Add the onions in 1 or 2 batches and fry, stirring and lowering the heat if needed, until deep brown, 5 to 7 minutes per batch.
2. Leaving as much oil as you can in the wok, remove the onions with a slotted spoon to paper towels and set aside until crispy and cool. Transfer to an airtight container and refrigerate up to 2 months.
VARIATION: A popular technique, and one that uses less oil, is to first dry thinly sliced onions in the sun (4 to 6 hours on a hot summer day) until most of the moisture evaporates, and then fry them.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crispy Fried Onions recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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