Equipment
* optional
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 64 kcal
- Protein
- 3 g
- Carbohydrates
- 3 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 126 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 12 mg
- Potassium
- 20 mg
- Calcium
- 89 mg
- Iron
- 0.2 mg
- Magnesium
- 5 mg
- Phosphorus
- 61 mg
- Zinc
- 0.5 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.2 mg
- Folate
- 8 mcg
- Water
- 8 g
Sources: USDA FoodData Central
Method
Slice the cheddar into small tablets slightly smaller than the crackers. Slice the white onion from root to shoot into thin crescent shapes.
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.
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.
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.
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.
Storage
Troubleshooting
Crackers are greasy and soft
Cause: Oil temperature was too low
Fix: Cannot be fixed once soaked in oil
Prevention: Ensure oil reaches 175°C (350°F) before adding crackers
Crackers burn quickly
Cause: Oil temperature is too high
Fix: Discard burnt crackers and lower heat before next batch
Prevention: Monitor heat and adjust burner to maintain 175°C (350°F)
Cultural Context
Inspired by the signature snack at McSorley's Old Ale House, one of the oldest Irish taverns in New York City.
