Crispy Onion Strings
Crispy Onion Strings are the perfect fun, crunchy topping for burgers, salads, or chili, adding a fair food vibe to your meals without the fuss.
Ingredients
Onion Base
- 2 large yellow onions Sweet onions work too
Dry Coating
- 1 cup all purpose flour
- 1/3 cup cornstarch Helps with extra crunch
- 1 teaspoon salt Plus more to finish
- 1 teaspoon garlic powder
- 1 teaspoon paprika Optional but tasty
- 1/2 teaspoon black pepper
Wet Coating
- 1 cup buttermilk Or milk with a splash of vinegar
Frying Oil
- Oil for frying, such as canola, peanut, or vegetable oil
Instructions
Preparation
- Peel your onions and slice them into very thin rings, then cut those rings once so you get long strings. Gently separate them with your fingers.
- Toss the onion strings into a bowl with buttermilk and let them hang out for about 10 minutes.
Mixing Dry Coating
- In a separate bowl, stir together flour, cornstarch, salt, garlic powder, paprika, and pepper.
Dredging
- Grab a handful of onions from the buttermilk, let the extra drip off, drop them into the flour mixture, and toss well.
- Place them on a plate while you heat the oil.
Frying
- Heat about 1 to 2 inches of oil in a deep skillet or pot to around 350 F.
- Fry in small batches for 1 to 2 minutes, stirring gently to avoid clumping.
- Remove them when they are light golden brown, and drain on a paper towel lined plate or wire rack. Immediately sprinkle with a pinch of salt.
Notes
Do not overcrowd the pan to keep the oil temperature stable. Slice onions evenly for consistent cooking. For best results, season with salt immediately after frying.