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Fried Onion Strings with Rosemary Salt
Fried onions don’t need to be heavy and greasy. We learned to make these feather-light fried onions from Giuseppe Croce, chef of Tenuta Nonno Luigi in southwestern Italy’s Campania region. He slices onions paper-thin, then tosses the slices with semolina before quickly deep-frying them. The result is golden brown and crackling-crisp, but incredibly light. We season our version with fresh rosemary, which we grind with salt and sprinkle onto the onion strings after frying. A drizzle of syrupy balsamic also is great, providing a perfect sweet-tart counterpoint. Look for balsamic syrup—also called balsamic glaze or balsamic reduction—in the grocery store’s vinegar aisle.
4
Servings
Tip
Don’t try to slice the onion by hand with a knife. You’ll need a mandoline to get slices thin enough to cook and crisp quickly. Make sure to bring the oil back to temperature before frying the second batch.
20 minutes
Ingredients
-
1
tablespoon fresh rosemary
-
Kosher salt and ground black pepper
Directions
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01In a spice grinder, combine the rosemary and 1 teaspoon salt. Pulse until finely ground; transfer to a small bowl and set aside. Adjust the blade of your mandoline to slice 1/16 inch thick. If the diameter of the onion(s) is larger than the width of the mandoline blade, halve the onion(s) from end to end. Holding the whole or half onion by the root end, slice it into thin rings or half rings, slicing only as far as is safe; discard the base.
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