Ingredients (~12 servings)
- 1 1/2 lbs large sweet or yellow onions
- 3 cups buttermilk
- 3 cups all-purpose flour
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp Lawry’s seasoned salt or Diamond Crystal kosher salt
- 3/4 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp ground white pepper
- ~6 cups vegetable oil for frying
- Extra kosher salt for sprinkling
Slice the Onions Super Thin
Halve each onion through the root, peel them, and slice crosswise into very thin half-moons – about 1/16 to 1/8 inch thick.
A mandoline works great here but a sharp knife works fine too; Just take your time to get them even.
Separate all the pieces into individual strands so they don’t clump together.
Soak in Buttermilk for 30 Minutes
Put the sliced onions in a medium bowl and pour the buttermilk over them.
Stir to coat everything and let them sit for 30 minutes, stirring once or twice.
After 30 minutes, drain them really well in a colander – you want to get rid of excess liquid so the coating sticks properly.
Mix Your Seasoned Flour
In a wide, shallow dish, whisk together the flour, paprika, seasoned salt, baking powder, garlic powder, and white pepper.
Make sure it’s well combined so every onion gets the same seasoning.
Coat the Onions in Batches
Working with a small handful at a time, toss the drained onions in the seasoned flour.
Use a spider or slotted spoon to lift them out, shaking off the extra flour, and spread them on a parchment-lined sheet so they don’t stick together.
Don’t toss the leftover seasoned flour – you’ll need it later if the onions get damp while waiting.
Heat Oil to 375F and Fry in Small Batches
Heat about 2 inches of oil in a heavy pot to 375F.
Fry the onions in small batches, stirring gently with a spider or slotted spoon to keep them separate.
They’ll take ~3-5 minutes to get golden and crispy.
Don’t crowd the pot or the oil temperature drops and they get soggy instead of crispy.
Drain and Season While Hot
Transfer the fried onions to a paper towel-lined baking sheet and sprinkle with kosher salt while they’re still hot.
Between batches, skim out any stray flour bits floating in the oil so they don’t burn.
If the un-fried onions start sticking together while they wait, quickly re-toss them in some of that reserved seasoned flour.
Cool Completely Before Storing
Let the onions cool completely on wire racks before storing.
They’ll keep in an airtight container at room temperature for 2-3 days.
To refresh them for snacking, spread on a baking sheet and re-crisp in a 375F oven for ~5-8 minutes.
For casseroles, just add them during the last 5 minutes of baking so they stay crispy.
Fried Onion Strings
Ingredients
Ingredients (~12 servings)
- 1 1/2 lbs large sweet or yellow onions
- 3 cups buttermilk
- 3 cups all-purpose flour
- 1 1/2 tsp sweet paprika
- 1 1/2 tsp Lawry’s seasoned salt or Diamond Crystal kosher salt
- 3/4 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp ground white pepper
- ~6 cups vegetable oil for frying
- Extra kosher salt for sprinkling
Instructions
- Halve and peel onions, then slice crosswise into very thin half-moons about 1/16 to 1/8 inch thick. Separate into individual strands.
- Place sliced onions in a bowl and cover with buttermilk. Let soak for 30 minutes, stirring once or twice. Drain well in a colander.
- Whisk together flour, paprika, seasoned salt, baking powder, garlic powder, and white pepper in a shallow dish.
- Working in small handfuls, toss drained onions in seasoned flour. Shake off excess and spread on parchment-lined sheet.
- Heat 2 inches of oil in a heavy pot to 375F.
- Fry onions in small batches for 3-5 minutes until golden and crispy, stirring gently to keep separate.
- Transfer to paper towel-lined baking sheet and sprinkle with kosher salt while hot. Skim out stray flour bits between batches.
- Cool completely on wire racks before storing.
