Recipe#1123

Servings: YIELD: 100 Portions
Portions: 1 Cup Each
Pan Size:
Temperature: 350 degrees F. Deep Fat

INGREDIENTS

20 lb. onions, dry, cut into slices, 1/2-inch thick
to cover (variable) water, cold
2 1/4 gal. (8 lb) flour, wheat, pastry, sifted
9 tbsp. (6 oz) salt
2 tsp. pepper, black
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
3 3/4 qt. water, warm

INSTRUCTIONS

Separate onion slices into rings. Cover with cold water. Let stand 10 to 15 minutes. Drain. Dredge onion rings in seasoned flour; shake off excess. Save remaining flour. Reconstitute milk and warm water; dip onion rings into milk. Drain well. Dredge each onion ring in seasoned flour until well coated; shake off excess. Fry 2 minutes or until golden brown. Drain well in basket or on absorbent paper.

NOTE: 1. 22 lb dry onions A.P. will yield 20 lb sliced onions.
2. 1 gal other types of milk may be substituted for water and nonfat dry milk.
3. The ratio of nonfat dry milk to water has been doubled, to give a heavier crust on the onions.