ONIONS, FRENCH FRIED (317)    RECIPE (114)

• ONIONS, CHOPPED, FRESH
  QUANTITY:   18
  ASSOCIATED NUTRIENT:   ONIONS, YEL, RAW
  NUTRIENT AMOUNT IN LBS.:   16.2
• MILK, EVAPORATED, UNSW
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   MILK, CND, EVAPORATED, UNSW, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   4
• FLOUR, GENERAL PURPOSE
  QUANTITY:   3
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   3
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• PEPPER, BLACK, GROUND
  QUANTITY:   .02083
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .02083

1) SEPARATE ONION SLICES INTO RINGS.
2) DIP ONION SLICES INTO MILK. DRAIN OFF EXCESS.
3) COMBINE REMAINING INGREDIENTS AND MIX TO DISTRIBUTE. DREDGE ONION
   RINGS IN SEASONED FLOWER UNTIL WELL COATED.
4) FRY IN DEEP FAT UNTIL TENDER AND GOLDEN BROWN. DRAIN OFF EXCESS FAT.