Olive Oil Fried Lemon Rings
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
4
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Calories
135 kcal
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Course
Condiments
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Cuisine
Middle Eastern
Olive Oil Fried Lemon Rings
Description
The Olive Oil Fried Lemon Rings recipe starts with washing and drying large lemons, then trimming and slicing them very thinly to remove seeds. These slices are carefully fried in shimmering but not smoking extra virgin olive oil over medium heat. Frequent tossing ensures even cooking and crisping of the lemon peels within about 3 to 5 minutes.
After frying, the rings are drained on paper towels and immediately sprinkled with kosher salt to balance the citrus sharpness. Sumac, an optional Middle Eastern spice with lemony notes, may be added for enhanced flavor complexity. The fried rings are delicate, crisp, and carry a concentrated lemon aroma and flavor.
They serve as a condiment or garnish to brighten dishes or can be accompanied by the cooled lemon-infused oil as a finishing oil or dip. Though crispness may lessen over a few days refrigerated, the lemon flavor remains potent.
Dry all tools thoroughly to avoid oil splattering when working with hot oil.Store fried lemon rings in the refrigerator for 3 to 4 days; they may lose crispness but retain flavor.Use a splatter guard during frying to reduce oil splashes for safety.
Ingredients
- 2 lemon large
- 1/4 cup extra virgin olive oil
- kosher salt
- 1/2 teaspoon sumac (optional)
Instructions
- Prep the lemons: Wash and dry the lemons well. Trim off the ends and slice into very thin rounds (as thin as possible). Remove any seeds as you go.
- Fry the slices: In a medium skillet, heat the olive oil over medium heat until it starts to shimmer (but before it smokes). Carefully slide the lemon slices into the oil (if you have a splatter guard, this would be a good time to use it). Cook, tossing occasionally, until the lemon peels crisp (3 to 5 minutes).
- Drain: Remove the skillet from the heat. Use a slotted spoon to transfer the lemons to a plate lined with a paper towel. Immediately season with a big pinch of salt and the sumac, if using.
- To use: Use the fried lemon rings as a condiment or as garnish. Allow the lemon-infused oil to cool before using as a finishing oil or for dipping bread.
Notes
- Ensure all utensils and lemon slices are dry before frying to prevent oil sputtering or splattering.
- Fried lemon rings keep in the refrigerator for 3 to 4 days but may lose crisp texture over time.
- Use a splatter guard when frying to reduce oil splashes and improve safety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 0.6g | 1% |
| Fat | 13.7g | 21% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 9.9g | 50% |
| Sodium | 1.4mg | 0% |
| Potassium | 74.7mg | 2% |
| Fiber | 1.5g | 6% |
| Sugar | 1.4g | 3% |
| Vitamin A | 11.9IU | 0% |
| Vitamin C | 28.6mg | 32% |
| Calcium | 14.2mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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