Description
Crispy Onion Strings are thinly sliced onions soaked in buttermilk, coated in a seasoned flour mixture, and deep-fried to golden perfection. These crunchy snacks or toppings add a delightful texture and savory flavor to any meal.
Ingredients
Scale
Onions and Soaking
- 2 large onions, thinly sliced
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Frying
- Vegetable oil, for frying
Instructions
- Soak Onions: Place the thinly sliced onions in a bowl and pour the buttermilk over them. Let the onions soak for 30 minutes to soften and absorb moisture.
- Prepare Flour Mixture: In a separate bowl, combine the all-purpose flour, salt, black pepper, and paprika. Mix thoroughly to create the seasoned coating.
- Heat Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring the oil is hot enough to properly fry the onion strings.
- Coat Onions: Drain the onions well from the buttermilk, then dredge them in the flour mixture, coating each strand evenly to ensure a crisp crust when fried.
- Fry Onion Strings: Fry the coated onions in batches to avoid overcrowding the pan, cooking each batch for about 2-3 minutes until golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the fried onion strings from the oil and place them on paper towels to absorb any excess oil.
- Serve: Serve the crispy onion strings hot, perfect as a crunchy topping for dishes or as a savory snack on their own.
Notes
- Make sure the oil temperature stays steady at 350°F to prevent greasy or undercooked onion strings.
- Do not overcrowd the pan when frying to allow even crisping.
- Use paper towels to drain excess oil to keep the strings crispy.
- For extra flavor, add garlic powder or cayenne pepper to the flour mixture.
- Best served fresh to maintain crispiness.
