Crispy Fried Onions With Coconut & Peanuts Recipe
Ingredients
| 1 large white onion, cut in half, sliced paper-thin | ||
| 1 large red Bermuda onion, cut in half, sliced paper-thin | ||
| Salt | 1 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Unsweetened shredded coconut | 1 Cup (16 tbs) | |
| 1/2 cup dry roasted peanuts, coarsely chopped | ||
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, freshly grated | |
| Brown sugar | 2 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| 1 tablespoon fresh lime or lemon juice | ||
| Red cayenne pepper | 1/4 To taste | |
Directions
Spread onions on several layers of paper towels.
Sprinkle with salt.
Let stand 10 minutes or until moisture is released.
Gently press out moisture.
Pat onions dry with paper towels.
In a large skillet, heat oil over low heat until hot.
Add onions and garlic.
Fry slowly, stirring often, about 30 minutes or until golden-brown and reduced in size.
Stir in coconut, peanuts and raisins.
Increase heat slightly.
Cook, stirring often, 10 to 15 minutes or until coconut is lightly browned and onions are dry and crispy.
Stir in lemon peel, brown sugar, cumin, lime juice and red pepper.
Cook 5 minutes or until dry.
Cool and store in an airtight container.
Sprinkle with salt.
Let stand 10 minutes or until moisture is released.
Gently press out moisture.
Pat onions dry with paper towels.
In a large skillet, heat oil over low heat until hot.
Add onions and garlic.
Fry slowly, stirring often, about 30 minutes or until golden-brown and reduced in size.
Stir in coconut, peanuts and raisins.
Increase heat slightly.
Cook, stirring often, 10 to 15 minutes or until coconut is lightly browned and onions are dry and crispy.
Stir in lemon peel, brown sugar, cumin, lime juice and red pepper.
Cook 5 minutes or until dry.
Cool and store in an airtight container.
Chef
