Deep Fried Goodness

I realized something about this blog and why I don't post on it nearly as much I had intended. It's because putting up recipes is hard work. "Come on, you're kidding, right?" say you. "No, seriously," says me.

Sometimes I work from an established recipe. But lots of times I'm a "this and that" cook. I have my product, I have an idea and then there's just a lot of this and that going on. I don't exactly know how I get to the final dish and then I'm supposed to turn around and tell you how to replicate it when I wasn't bothering to measure or record the process? Yikes.

So maybe I'll just have to stop holding myself to some cookbook standard and when it's warranted, give you the guidelines and see if you can manage yourself. Any of you who cook more than a little will be just fine and those of you who don't can ask questions until we get it sorted out. That'll be fun, no?

Anyhoo, Willym asked if the fried pearl onions from the Autumnal Feast would work with a roasted goose. I say, "You betcha". The batter was really simple, not too rich, and because they are just little balls of yum, the ratio of batter to onion was very balanced. I think this would be a lovely accompaniment to a fine goose or turkey. Plus, they are just more than fun to eat. I also think that in a pinch, these would make a delightful appetizer, perhaps with a yummy remoulade sauce for dipping.

In case I didn't mention it before, this delightful snack originated with my dear friend, The Hat, who shared the concept with me one evening as we were indulging in virtual cocktails.

Fried Pearl Onions

1 package frozen pearl onions, thawed in a sieve

1 1/2 c. all-purpose flour
salt and pepper to taste
chili powder to taste
1 cup or so of milk (You could also use beer, which does something very light and fluffy to a basic frying batter. I was going to but turns out we didn't have any. I know. Shocking).

Preheat a deep fryer (or several inches of veggie oil in a deep pot) to 365° .

In a clean kitchen towel, gently press the thawed onions until they are as dry as you can get them without flattening the shape out of them.

In a bowl combine the flour and seasonings, then slowly add the milk, whisking, until the batter is in a state between gloppy and runny. Strive for minimal flour lumps.

Toss the onions in the batter until coated and add to hot oil. Stir gently so the onions don't stick to each other. Fry until golden brown. Drain on paper towels and sprinkle with salt, and perhaps a smidge more chili powder, before serving.