Gastronomixs

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.

Crispy cocktail onions with puffed suet

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Ingredients

As needed:

 

cocktail onions (preserved or cooked sous vide)

As needed:

 

flour, sifted

As needed:

 

egg white, pasteurized

As needed:

 

panko

As needed:

 

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.

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