Recipe courtesy of Michael Lomonaco

Crispy Onions

  • Level: Easy
  • Yield: 6 to 8 portions
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1 cup all purpose flour

2 tablespoons hot Hungarian paprika

4 vidalia onions, sliced paper thin on an electric slicer or vegetable slicer

Salt to taste

Deep fat fryer and oil


  1. Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;
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