Crispy cocktail onions with puffed suet
The combination of bacon and onion is a real classic and always a crowd-pleaser. This method allows you to add the savoury taste of bacon to a dish, but with a light and crunchy texture.
Creation by Mats Lintenbrink, student of Cas Spijkers Academie, Boxmeer, the Netherlands.
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Ingredients
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As needed: |
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cocktail onions (preserved or cooked sous vide) |
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flour, sifted |
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egg white, pasteurized |
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As needed: |
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panko |
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pork suet granules |
Preparation method
- Choose a basic preparation of cocktail onions (preserved or sous-vide). Each has its own specific flavour and application.
- Dry the cocktail onions well.
- Have a bowl of flour ready.
- In a blender, blend the desired amount of suet finely. It should have a particle size similar to granulated sugar.
- Mix the suet mass with an equal quantity of panko.
- Roll the cocktail onions in the flour, then through the egg white, and then in the breading layer of panko and suet.
- Deep-fry in oil at 180°C. Make sure that all the suet is nicely puffed, and the onions are an even gold-brown colour.
Serving suggestions
- As a cocktail snack, served with a dipping sauce.
- As a vegetable side dish, e.g. with components of pumpkin, pork belly, tomato, sprouts or celeriac.