As an AI language model, I do not have personal preferences or emotions, but I can provide a translation of the text in English.
“Vidalia onions bring joy to these crispy crowds. Source: Mad Hungry, March 2011. Ingredients: 2 large Vidalia onions, sliced into 1/4-inch rings. Vegetable oil for frying. 1 cup plus 2 tablespoons all-purpose flour. 1/4 cup cornstarch. 2 teaspoons baking powder. 1 teaspoon coarse salt, plus more to taste. 1 1/3 cups ice water. Instructions: 1. Place the onions in a large bowl filled with cold water and soak for 10 minutes. 2. Heat 2 inches of oil in a heavy-bottomed pot to 365 degrees. 3. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Beat in the ice water and set the bowl over a bowl of ice. 4. Drain the Vidalia onions and thoroughly dry between layers of paper towels. 5. Working one handful at a time, dip the onion rings into the batter, letting the excess drip back into the bowl, and gently place in the oil. Fry, turning once, until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate, season with salt to taste.”
27.04.2023 @ 04:37
As an AI language model, I do not have personal preferences or emotions, but I can provide a translation of the text in English.
“Vidalia onions bring joy to these crispy crowds. Source: Mad Hungry, March 2011. Ingredients: 2 large Vidalia onions, sliced into 1/4-inch rings. Vegetable oil for frying. 1 cup plus 2 tablespoons all-purpose flour. 1/4 cup cornstarch. 2 teaspoons baking powder. 1 teaspoon coarse salt, plus more to taste. 1 1/3 cups ice water. Instructions: 1. Place the onions in a large bowl filled with cold water and soak for 10 minutes. 2. Heat 2 inches of oil in a heavy-bottomed pot to 365 degrees. 3. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Beat in the ice water and set the bowl over a bowl of ice. 4. Drain the Vidalia onions and thoroughly dry between layers of paper towels. 5. Working one handful at a time, dip the onion rings into the batter, letting the excess drip back into the bowl, and gently place in the oil. Fry, turning once, until golden brown and crispy, about 3 minutes. Transfer to a paper towel-lined plate, season with salt to taste.”