Recipe

Deep-fried Onion Rings with Peppery Cheese Dip

Making food with Västerbottensost cheese is not all that hard really, and can be a fun task to undertake. A good-quality, ripe cheese can spruce up any dish and we tend to use it quite a lot at home. We often throw dinner parties with friends and many kids. Something that has meant that the welcome snack has taken on a new identity. Kids require a good amount of time to expend all their pent-up energy, and we adults have got no issue with adding more dishes to our dinner. Perfect welcome snacks – crunchy, fried onion rings for dipping in warm Västerbottensost cheese sauce that has been given some additional flavor with pink, green and black peppercorns.

Ingredients

Serves 4

2-3 yellow onions
100 ml flour
100 ml Panko crumbs
50-100 ml oil

Batter
1 Tbsp. flour
2 Tbsp. instant mashed potatoes
2 Tbsp. corn starch
100 ml soda water

Oil – You can use frying oil or regular Canola oil Using a deep fryer will require a lot of oil as opposed to a smaller saucepan which will require less. When deep frying, always keep in mind to turn off the fan, keep children away and have a lid close at hand in case it starts to burn. When frying a small amount such as this, you can strain the oil and it can be reused.

Peppery Cheese Sauce/b>
400 ml grated Västerbottensost cheese
1 Tbsp. crème fraîche
A handful of ground pepper – here we used pink, green and black peppercorns
a dash of heat on the side

Method:
Onion rings – Peel and cut the onions into fairly thick slices. Blend the batter. First dip the onion rings into flour, then the batter and finally the Panko crumbs. Heat the oil in a pan, pot or deep fryer. Fry a few at a time until they take on a golden-brown color, remove them from the oil and place them on some paper toweling.
Cheese sauce – Heat the grated cheese and crème fraîche on a low heat in a heavy saucepan. Stir until smooth. Add pepper to taste. Dip the onion rings in the sauce and serve with a dash of hot sauce.

This recipe was created, photographed and styled by Kristin Johansson, who runs the food blog Kristins.biz.

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