Fried Onion Straws (Crispy Onion Strings) Recipe

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5 from 1 vote

Fried Onion Straws (Crispy Onion Strings) Recipe

Our crispy onion straws (fried onion strings) are the perfect topping for casseroles, burgers, sandwiches, and more.

Prep Time20

Cook Time20

Buttermilk Soak30

Total Time1 10

Course: Snack, Topping

Cuisine: American

Servings: cups

Calories: 380kcal

Author: Krysten Wilkes & Marrekus Wilkes

Equipment

Deep Fryer or Cast Iron Skillet
Sharp Knife or Mandolin Slicer
Large Bowl
Deep Fry or Candy Thermometer
Slotted Spoon

Ingredients

1 large yellow onion
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon Diamond Crystal kosher salt
½ teaspoon granulated garlic
½ teaspoon ground black pepper
Vegetable oil for frying

Instructions

Prep: Peel the onions, remove the ends and slice them in half and then into very thin half moons. Separate the rings and place them in a large bowl.
Soak: Pour the buttermilk over the sliced onions and toss gently to coat. Let them soak for about 30 minutes to 1 hour. This helps to soften the onions and ensures the coating sticks well.
Prepare Coating: In a separate bowl, combine the flour, salt, granulated garlic, and black pepper.
Heat Oil: Heat vegetable oil in a deep fryer, skillet, or pot to 350°F (175°C).
Coat the Onions: Working in batches, lift the onions out of the buttermilk, allowing excess liquid to drip off. Dredge the onions in the seasoned flour mixture, ensuring they are well coated. Shake off any excess flour.
Fry Onion Straws: Carefully place the coated onions in the hot oil, a handful at a time, to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy, stirring occasionally to ensure even cooking. Using a slotted spoon or spider strainer, transfer the fried onion straws to a plate lined with paper towel to drain excess oil. Repeat until all onions are fried.
Serve: Serve the homemade onion straws immediately as a delicious topping for beef belly sandwiches.

Notes

Store leftover crispy onion straws, let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 2-3 days.

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