These onions make an ideal topping for the wilted greens and cabbage salad.
• 1 qt. fry oil
• 1 white onions
• 2 egg yolks
• 1 cup very cold water
• 1 cup flour
• salt and pepper
In a deep fryer heat oil to 350 degrees.
Peel onion then slice ¼ inch thick. Separate onion strips.
In mixing bowl beat egg yolks with a fork and add to very cold water.
Continue to use the fork and stir in the flour. The batter will be slightly lumpy. Add a little salt and pepper.
Dip onion pieces into batter and drop into hot oil. Fry until golden brown.
Top each salad with the fried onion strips.
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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks.