I ate at a Red Robbin restaurant last time I visited Sprout, or maybe it was the time before. Anyways, I was looking forward to a burger that was better than any available in my home town. They had a good reputation. Sadly, the burgers were terrible. We sent them back for replacements, cooked properly. Both times, the burgers were badly overcooked, dry as cardboard, and almost inedible; and I had ordered mine to be cooked medium rare.
Needless to say, I won't be going back there again.
Last night, I made an attempt to recreate the toppings that were supposed to be on the Red Robbin burger that we had ordered. One of those toppings was crispy fried onions. My attempt was an unqualified success (believe me, not all of my experiments come out so well. Every once in a while...).
The fried onion came out so light and crispy, and full of great onion flavor. I was very happy with the results. Here's how I made them.
1 medium sized yellow onion
1/2 cup all purpose flour
1/2 cup cornstarch
2 tsp. baking powder
1/2 tsp salt
3 tbs. high quality instant potato pearls (the brand we get has no fillers, just potato, salt, and milk)
1 large egg
1 cup water
2 inches cooking oil
Get the oil heating in a heavy pan, over medium heat.
Skin and juliene the onion from stem to bud, to make onion "sticks".
Place the potato pearls into your blender and turn it into fine powder. Whisk it together with the other dry ingredients. Add the water and egg, and whisk into a lump-free batter. Add the juliened onion.
Use a fork to transfer the onions from the batter to the hot oil. Fry until medium brown. Transfer to a paper towel covered plate. Serve on top of your burger with whatever other toppings you want.
These fried onions are also great when eaten on their own, with a bit of ketchup, or mixed into a salad. I imagine you could use them in a (gasp! he's not going to say it
, no, don't do it!) green bean casserole.
The addition of the potato starch makes the coating very light and crisp, but a soft crisp. Try this recipe. You will like it.
I'm thinking that this would be phenomenal for a fish batter. It's almost a tempura, but lighter.
Seeeeeeya; Chief Longwind of the North