Meanwhile, in a medium saucepan, heat 1/2 inch canola oil until the oil is hot enough that it bubbles when you add a piece of red onion. Add half of the sliced red onion and fry, stirring occasionally, until golden brown, 9 to 10 minutes. Using tongs or a spider, transfer the onions to a paper towel–lined plate. Season generously with salt. Repeat with remaining red onions. When the onions are cool enough to touch, use your hands to fluff them a bit so they crisp up.
Published at Thu, 29 Mar 2018 12:55:34 +0000