Fried Onions: Cipolle Fritte
- 2 eggs, separated
- salt and pepper
- 34 cup flour
- 12 cup milk
- 14 cup grated pecorino romano cheese
- 2 garlic cloves, crushed
- 1 lb white pearl onion, peeled (use cipolline onions if you can find them)
- 1 bunch Italian parsley, finely chopped to yield 1/4 cup
- 1 cup extra virgin olive oil
- In a large bowl, combine the egg yolks, salt, pepper and flour and whisk to combine.
- Gradually add the milk until the batter is smooth.
- Fold in the cheese and garlic and let rest 30 minutes.
- Bring 2 quarts of water to a boil and add 1-tablespoon salt.
- Blanch the onions in the boiling water for 2 minutes, then refresh in ice water.
- Drain and pat dry with paper towels.
- Fold the parsley into the batter.
- Beat the egg whites to stiff peaks and fold into the batter.
- In a large, relatively tall-sided pan, heat the oil over high heat.
- Using tongs, dip each onion into the batter, shaking off the excess, then fry in the hot oil until golden brown on all sides.
- Remove with a slotted spoon or spider, drain on a plate lined with paper towels and season with salt.
- Serve hot.
eggs, salt, flour, milk, romano cheese, garlic, white pearl onion, italian parsley, extra virgin olive oil
Taken from www.food.com/recipe/fried-onions-cipolle-fritte-380835 (may not work)