• 10 oz bag pearl onions (30-32 per bag)
• ½ cup flour
• 1 tsp salt (for batter)
• ½ tsp baking powder
• 1 large egg, well beaten
• ½ cup light cream or milk
• 2½ - 3 cups canola oil
• pinch of salt (for serving)

Equipment

• slotted spoon or spider skimmer

1. Bring a pot or kettle of water to a boil
2. Trim both ends of onions but leave skins on
3. Place onions in a bowl and cover with boiling water for 2 minutes
4. Remove onions and place in a bowl of cold water to stop cooking and make the onions easier to handle
5. Peel skins to a shiny surface and set onions aside
6. To make batter, in a bowl whisk together flour, salt, baking powder, egg and light cream
7. Roll onions in the batter and lay out on a plate
8. Heat about 2½ - 3 cups canola oil (depending on the size pot used - make sure you have enough oil so that onions willl float) over medium heat to 300-325º. Oil will crackle when ready to use
9. Gently place onions, one at a time, into the oil
10. Fry until golden, about 20-30 seconds, turning them with a slotted spoon or spider to fry all sides. They will fry very quickly and be very hot! Remove to a paper towel-lined plate, season as desired with a pinch of salt (optional) and serve plain, alongside a sandwich, soup, or with favorite dipping sauce

Note: Fried onions remain very hot for quite awhile, so eat carefully!