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
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.
- Serve immediately.
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.