Equipment
Sauté pan
or Deep skillet
Spider strainer
or Slotted spoon
Wire rack
or Paper towel lined plate
Airtight container
Wooden chopstick*
or Instant-read thermometer
* optional
Ingredients
37 servings
Main Components
- 450 g cheddar, sliced into tablets
- 100 g white onion, thinly sliced into crescents
- 960 ml vegetable oil
- 37 saltine crackers
- 60 g mustard
Nutrition (per serving)
64
Calories
3g
Protein
3g
Carbs
4g
Fat
0g
Fiber
0g
Sugar
126mg
Sodium
Method
01
Slice the cheddar into small tablets slightly smaller than the crackers. Slice the white onion from root to shoot into thin crescent shapes.
02
Heat the vegetable oil in a deep sauté pan over medium-high heat until it reaches 175°C (350°F). If a thermometer is unavailable, a wooden chopstick should sizzle when dipped in the oil.
03
Fry the saltine crackers in three batches for 2 to 3 minutes per batch. Move them gently with a spider or slotted spoon to ensure even browning.
3mLook for: Golden brown and crisp
04
Lift the crackers from the oil and let them drain on a wire rack until completely cool. If not using immediately, store in an airtight container.
10m
05
Place the fried crackers on a serving plate. Top each with a slice of cheese and onion, and serve with mustard on the side.
Chef's Notes
- Frying saltines transforms their texture from brittle to flaky and rich.
- For the best flavor, use a very sharp cheddar to contrast with the sweet onion.
