Crispy Onion Strings
These crunchy and slightly sweet deep-fried bits of heaven are great as a side or can be added as a sandwich or salad topping. They fry up crisp and flavorful and the thin strings make them so versatile as an addition to so many entrees and salads.
Ingredients
- 1 - 4 sweet onions 1 if large or 3 or 4 if small
- 2 - 3 cups buttermilk
- 2 cups flour all-purpose
- 1 tsp salt
- 1 tsp black pepper
- 1/4 - 1 tsp cayenne pepper
- 2 quarts oil for frying
Instructions
- Peel and thinly slice the onions. Separate the slices into rings and place them in a shallow pan or a large bowl.
- Cover the rings with buttermilk, taking care that as many are submerged as possible. Soak for at least one hour, stirring them occasionally.
- Meanwhile, add the flour, salt, pepper and cayenne pepper to a large, deep bowl. Stir to combine.
- During the end of the soaking process, you can start heating the oil in a large cooking pot or deep skillet. The onion strings will foam and bubble up when they hit the oil so make sure that your vessel is deep enough and your oil level is low enough to avoid overflow and the danger of a fire. You may also want to use an oil thermometer to make sure that you have the heat needed. Ideally, your oil should reach 375 degrees.
- Using kitchen tongs grab some of the onion strings from the buttermilk and place them in the dry mixture. Toss the strings to coat. Tap the strings on the side of the bowl to remove any excess coating and carefully place them in the hot oil. You will have to do this in batches. Don't crowd the onion strings or they will not cook correctly.
- Stir the frying onion strings around a bit and allow to cook until golden brown. This should take only a few minutes depending on how hot your oil is.
- Remove the onion strings to a paper towel lined platter or bowl to drain. Serve hot or warm as a side or a topping.