Deep Fried Onions recipe
information
known as bawang goreng, these are a traditional accompaniment and garnish to many Indonesian dishes.
Oriental stores sell them ready-prepared, but it is simple to make them at home, using fresh onions.
The small red onions that may be bought in Asian food stores are excellent when deep fried as they contain less water than most European varieties.
ingredients
450 g (1 lb) onions
oil for deep frying
oil for deep frying
method
1. Peel and slice the onions as evenly and finely as possible.
2. Spread out thinly on kitchen paper in an airy place and leave to dry for 30 minutes — 2 hours.
3. Heat the oil in a wok to 190°C (375°F).
4. Fry the onions in batches, turning all the time, until they are crisp and golden.
5. Drain well on kitchen paper and cool. Deep fried onions can be stored in an airtight container.
2. Spread out thinly on kitchen paper in an airy place and leave to dry for 30 minutes — 2 hours.
3. Heat the oil in a wok to 190°C (375°F).
4. Fry the onions in batches, turning all the time, until they are crisp and golden.
5. Drain well on kitchen paper and cool. Deep fried onions can be stored in an airtight container.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
