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10 Onion Rings
10 Onion Rings
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Laura Chenel Fresh Goat Cheese Pillows form the basis of a surprising batter for onion rings and takes ordinary fried fare to the next level. You don't need a deep fryer. Dredge rounds of Spanish onion in the goat cheese batter and fry in neutral oil in a large round skillet. An unusual Crumbled Chevre Vinaigrette of sherry vinegar, pepitas, Red Boat Fish Sauce, capers, thyme maple syrup and shallots adds layers of flavor. Dollops of Goat Cheese Mayonnaise with charred jalapeños and champagne vinegar make this a gourmet appetizer or unique salad topping.
Recipe courtesy of Chef Yoni Levy, chef de cuisine for The Ohana floors at Salesforce, San Francisco
Featured Cheese
Original
Original
Ingredients
Goat Cheese Batter:
- 410g Laura Chenel original goat cheese
- 144g water
- 7g salt
- 125g cornstarch
Onion Rings:
- 1 spanish onion, peeled and cut into large rounds, separated
Crumbled Chevre Vinaigrette:
- 119g Laura Chenel goat cheese crumbles or original log
- 65g aged sherry vinegar
- 40g pepitas
- 17g Red Boat fish sauce
- 17g capers from brine, finely chopped
- 5g salt
- 1g thyme leaves, chopped
- 25g maple syrup
- 40g shallot, halved and charred dark until tender
Goat Cheese Mayonnaise:
- 1 whole egg
- 2 egg yolks
- 55g champagne vinegar
- 107g Laura Chenel fresh goat cheese
- 2 jalapeño peppers, charred, chopped, and seeded
- 14g salt
- 436g neutral oil
Garnish:
- Fresh cilantro leaves
- Nasturtium flower petals
- Parsley leaves
- Dill tips
Instructions
- First, prepare the goat cheese mayonnaise (recipe follows).
- Next, prepare the crumbled chevre vinaigrette (recipe follows).
- Begin assembly by whisking all the ingredients for the goat cheese batter until smooth.
- Heat frying oil or a deep fryer to 350ºF.
- Coat the onion rings generously with the batter and transfer to the preheated oil. Fry until dark golden brown. Remove the onion rings from the fryer and transfer to a plate. Season with salt.
- Arrange the onion rings on a plate and drizzle with the goat cheese vinaigrette. Spoon a dollop of mayonnaise on top and garnish with cilantro leaves, flower petals, parsley leaves, and dill tips.
Goat Cheese Mayonnaise Preparation:
- In a food processor or blender, add the whole egg, yolks, vinegar, charred jalapeño, salt, and goat cheese.
- Process until slightly foamy, but not warm.
- Slowly add the oil until it is fully emulsified. Taste and season to your preferences.
- Refrigerate until needed.
Crumbled Chevre Vinaigrette Preparation:
- In a bowl, combine all the ingredients except the cheese crumbles.
- Right before service, gently fold in the cheese crumbles, being careful not to crush them.
