Odessa, Privoz. A man with a piece of paper walks along the rows.
- Man, you forgot to buy a bow!
- But my bow is not written down.
- So go, I'll add it to you!
The anecdote is taken from the site vse-shutochki.ru
Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
✅ If you love onions, then this recipe will certainly surprise you! Such an appetizer evokes a "sea of emotions" for everyone who has seen it. It looks very impressive, unusual and I really want to try it as soon as possible. We in the family call this snack "Chrysanthemum". You will understand why a little later. My husband loves this onion and is ready to eat it almost every day.
😋 This onion appetizer is prepared very quickly and easily. You can tell in a matter of minutes.
Let's cook already!
I draw your attention to the fact that I will leave the list of all products in the first fixed comment, for your convenience.
‼ The most important thing in this recipe is to cut the onion correctly! This is the key to a good result.
I cut off the part where the root system is quite a bit.
The part where the feathers grow, I cut off more and peel the onions.
I cut the onion into 4 parts without reaching the edge, where the root system is, about 1 centimeter.
Then I also cut each of the four resulting parts in half, not reaching the edge. We get 8 parts.
Last thing. Each of the eight parts must be cut in half more, not reaching the edge. It's actually simple and only takes me a minute.
😍 And we get the same "Chrysanthemum". Does it really look like it? I open the bow with my hands and make it more "fluffy".
Pour odorless vegetable oil into a small saucepan and put it on the stove, let it warm up well.
Let's prepare the batter for the onion. It will have two parts: dry and wet.
Dry part: I mix semolina, black ground pepper, salt, sweet paprika. I stir. You can add any spices.
Wet part: I mix eggs with a spoonful of kefir or fermented baked milk, salt a little.
I take the onion and dip it in the dry mixture. I take a spoon straight and pour this mixture inside the onion. To get everywhere.
Then into the egg mass and the owl into the dry mixture.
Meanwhile, the oil warmed up. I turn the fire down to a minimum. I put the onion on a slotted spoon and put it in boiling oil.
At first I do the following movements: up, down, up, down.
Scroll through the photo (2 more on the right).
I cook until the onion is browned (three minutes). And what a smell, mmm... like frying cutlets, not onions!
Serve with sour cream with garlic and herbs or ketchup. Tear off the "petal", dip in the sauce and eat! Bon Appetit! How do you like this recipe from ordinary onions?
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