Well. I'm a political animal, so every four years I become aware of polls and primaries and what have you. This year the candidates seem more strident than usual and it feels as if the circus has come to town.
Still, the process goes on and every week another state or U.S. territory will see (a small percentage of) voters turn out for their favorite candidate.
Me? I like to stay in touch with what's going on by making some food or using some ingredient that the state is known for. Like the South Carolina Bog I posted about last week, and the Minnesota Apple Bundt cake from a few days ago.
So, today, March 1st, which is Super Tuesday, and many states are having their primaries, I will give the nod to food from Texas and Georgia, which are among the many.
Why? Because both states are known for their onions. Texas sweet onions (the state's largest crop) and Georgia Vidalias. And there is almost no food I can think of that my husband will drool over and be thrilled about more than fried onion strings with dinner.
Crispy FRIED Onion Strings
- 2 large sweet onions (or 4 medium yellow onions), sliced thin
- seltzer
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- vegetable oil
Place the onions slices in a bowl and pour enough seltzer on top to cover the onions. Let rest for about 30 minutes. In a large bowl, mix the flour, salt, paprika and garlic powder. Remove the onion slices from the seltzer and press in a sieve or colander to drain off as much seltzer as possible. Place the onions in the bowl with the flour mixture and toss to coat the slices. Heat about 2-inches of vegetable oil in a large, deep sauté pan to about 360 degrees (a bread crumb will sizzle). Working with a handful of onion slices at a time, fry for about 3 minutes, tossing them as they cook, or until golden brown. Remove with a slotted spoon and drain on paper towels. Continue with the remaining onion slices.
Should make 4 servings but if you really love crispy onion strings, this recipe will serve 2