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1 big onion or 2 small
1 egg ¼ cup milk ½ cup flour ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon white pepper ½ teaspoon sugar oil for deep frying sauce : chopped 1 gherkin very fine ( the bottled 1 ) 2 tablespoon mayo 1 teaspoon sugar 1 teaspoon vinegar ¼ teaspoon parsley . Mix everything and serve with onion as a dipPeel onion , cut the top out and make it flat
turn onion to the other side the root end that is . take a knife start cutting by making slits right though make 4 equal sides and then cut again in the equal cuts . turn onion up again , whisk milk and egg together . mix all flour ingredients together . place in flour mix and make sure each petal has flour , place in egg mixture and using a spoon make sure all the petals covered in egg mixture . place back into flour mixture and make sure all the petals are covered in flour without been stuck together . place in fridge for atleast 15 minutes . or leave until you ready to serve In a small pot heat up oil . place the onion in with the root side facing you , allow it to brown , turn onion and allow the other side to brown , drain on a paper towel .lb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |