Frank's Recipes! French Fried Onion Rings (flour method) for 100

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French Fried Onion Rings (flour method) for 100

Servings: 100 Portions
Portions: 1 Cup Each
Temperature: 350 degrees F. Deep Fat

20 lb. onions, dry, cut into slices, 1/2-inch thick
to cover (variable) water, cold
2 1/4 gallon (8 lb) flour, wheat, pastry, sifted
9 tablespoon (6 oz) salt
2 teaspoon pepper, black
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
3 3/4 quart water, warm

Separate onion slices into rings. Cover with cold water. Let stand 10 to 15 minutes.
Drain. Dredge onion rings in seasoned flour; shake off excess. Save remaining flour.
Reconstitute milk and warm water; dip onion rings into milk. Drain well. Dredge each
onion ring in seasoned flour until well coated; shake off excess. Fry 2 minutes or until
golden brown. Drain well in basket or on absorbent paper.

NOTE:
22 lb dry onions A.P. will yield 20 lb sliced onions.

1 gallon other types of milk may be substituted for water and nonfat dry milk.

The ratio of nonfat dry milk to water has been doubled, to give a heavier crust on
the onions.