Onion Strings

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
Directions

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.

Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.

Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.

Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.

When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.

Repeat with the remaining onion slices and serve immediately.

Pile these on top of a juicy grilled hamburger - to die for!


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4.8 36
I made these with gluten free flour (Namaste brand). They fried up perfectly and will make the perfect topping for my Thanksgiving green bean casserole. item not reviewed by moderator and published
I have a madoline for slicing and there is no setting called "very thin." If you are using a madoline, give the setting. item not reviewed by moderator and published
Very good and surprisingly easier to make than I thought! item not reviewed by moderator and published
My kids loved these and they don't eat onions. item not reviewed by moderator and published
I watched this episode and asked my daughter if she would want to make them for mother's day dinner, she said yes and it would be her first time frying. we cut the onion and soaked and required followed recipe, use cyan seasoning in the flour. These came out excellent she fried them in Olive oil which gave them and really nice crispness. These werea great topping for the pork or on their own as a snack. Thanks Ree. item not reviewed by moderator and published
For some reason mine are coming out soggy :/ Any suggestions at what I could be doing wrong? item not reviewed by moderator and published
very good item not reviewed by moderator and published
These were awesome and easy to make. I served them with BBQ ribs and potato salad. item not reviewed by moderator and published
these were wonderful and got all raves from everyone...worth the mess! item not reviewed by moderator and published
Easy and delicious! Worth the mess! So many ways to use them-I served them as a side to a filet roast, but will use them on burgers, green bean casserole, to garnish french onion soup, as a snack, etc. item not reviewed by moderator and published
A setting would not work for people not using a mandoline, and a numerical setting will differ from one mandoline to another. item not reviewed by moderator and published
A setting would not work for people not using a mandoline, and a numerical setting will differ from one mandoline to another. item not reviewed by moderator and published
How about this. Make them the size you Want to. 1/8-in, 1/4-in or whatever. Does the word string mean anything to you. I guess you could even go a step further and complain about" what type of onion? Brown, sweet, Maui, red and so on. item not reviewed by moderator and published
The oil may not be hot enough, wait until you see little bubbles in the oil item not reviewed by moderator and published

Not what you're looking for? Try:

Easy String Beans and Onions

Recipe courtesy of Sunny Anderson