How many ways can you eat crunchy fried onions? I’d need another set of hands to start counting! These crunchy fried onion strings are a burger’s best friend, an indulgent salad topper, a snack you’ll dream about and even wake up in the middle of the night to go munch on (of course, I don’t have any experience…wink wink).
If you like onion rings, but crave a crunchier version that shatters in your mouth with crispy goodness, you’re in for a real treat.
Make these onion rings when you’re home alone so you don’t have to share them with anyone else.
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
Makes: fried onions from 1 medium-large yellow onion
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
The Ingredients
1 medium/large yellow onion, thinly sliced (use a mandolin if possible)*
½ cup buttermilk
½ cup all-purpose flour (you can sub gluten-free flour if needed)
2-3 cups vegetable/canola oil
*You can use a sweet or red onion, but I like yellow onion the best!
The Steps
Let yellow onion slices soak in buttermilk for 20 minutes.
Remove onions from buttermilk, shaking off excess buttermilk. In a separate bowl or plate, dredge onions in flour, separating onion slices from each other as best as possible. Onions should be sticky to touch.
To fry: in a medium skillet (stainless steel works best), add ½ – ¾ inch of vegetable/canola (about 2-3 cups of oil). Use a meat thermometer to heat oil to 325 to 350 degrees. I find that you can maintain this temperature by keeping your burner on medium/high heat.
Fry onions in small batches for 3-6 minutes per batch, using a slotted spoon to flip onions occasionally for even browning. Remove onions from oil at desired golden brown color with slotted spoon, letting fried onions rest on a paper towel lined plate. Season generously with salt.
To store: Let fried onions cool completely. Store in an airtight container for up to 3 days in the refrigerator.
The Steps with Video
My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!
