Used on top of the steak sandwich at Holdren’s in Santa Barbara. I had to learn how to make them myself
- 4 medium, yellow onions – rings sliced 1/4′′ thick
- 6 medium, jalapenos – seeded and sliced in 1/4′′ think rings
- 1 cup, flour
- 1 tablespoon, cornstarch
- 1 1/2 teaspoons, table salt
- kosher salt – to taste
- 1/4 teaspoon, ground black pepper
- 1/4 teaspoon, baking soda
- 2 eggs
- 1/2 cup, milk
- 1/2 cup, club soda
- 12 ounces, il Fustino Avocado Oil
Heat oven to 250. Prepare a cookie sheet covered with paper towels.
Wash and peel onions and cut into 1/4-inch thick rounds. Separate rounds into rings.
Wash and cut the stem end off of the jalapenos. Using an apple-peeler, core out the inside of the jalapeno and slice into rings 1/4-inch thick.
Combine all dry ingredients in a large mixing bowl. Blend well.
In a large measuring cup, combine eggs, milk and club soda. Whisk together.
In a large, high sided pot heat Avocado Oil over medium high heat until thermometer reads 375 – 400 degrees.
Add milk mixture to dry ingredients, blending well
In two batches, dip onions and jalapenos into batter then directly into hot oil being careful not to splash.
Fry until golden brown, about 4 to 5 minutes. Place on paper towels on a cookie sheet. Sprinkle with kosher salt. Place in warm oven while you fry second batch.
Wait until oil returns to temperature then repeat frying and salting.
Avocado oil works for this recipe because it can be heated very hot. Be sure to use a big burner that will recover the heat quickly. Monitor the temperature for the crispiest results.