Oct 4, 2010

Onion strings!

So I haven't gotten my kitchen yet. SAD NATALIE! They were remodeling the kitchen and it was supposed to be finished about a week ago. But I don't think that they've even started it yet. While I am frustrated, I'm not freaking out because the dining hall has been surprisingly awesome. Lots of gluten free food and lots of options. This morning I had a gluten free bagel for breakfast! How cool is that? Although my dining hall (crown dining hall) is so far the only one with gluten free options. So I'm still kind of without food on the weekend. But that's what microwave meals are for! ...wow I can't believe I just wrote that. On a cooking blog for god's sake!
My apologies. In further news: I made it onto the improv team! We have shows about once a month and (hopefully) I will be able to put up a video of one of them. Then all you readers not living on campus with me can see it!
As far as today's recipe, I think I'll share one with you that I've had sitting on my to-post-list for a long time. These are Pioneer Woman's Onion Strings! I've altered them just by making them gluten free. I also made cooking time longer because I like my onion strings super duper crispy.

Onion Strings
Adapted from Pioneer Woman Cooks
1 large onion
2 cups buttermilk
2 cups all-purpose flour
1 Tbsp salt
1/4 tsp cayenne pepper (or taco seasoning!)
canola oil

Slice the onion very thinly. Super thinly. REALLY THIN. Put them in a casserole dish and pour buttermilk over them. Let the onions soak for at least an hour. Combine all the dry ingredients in a bowl and set aside. Heat plenty of oil in a large pan. The way I like to test it for temperature is to flick a couple drops of water into the oil. If they start dancing around all crazy like, then the oil is hot enough. Coat the buttermilk onions with the flour mix, shake off the excess and drop into the oil. Fry until golden brown, or until they are crispy enough for your liking.
OMNOM onions!

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