Crispy Fried Onion Straws are crispy, crunchy deliciousness in every bite! Seasoned and lightly breaded thin-sliced onions are pan-fried to golden perfection. They’re so delicious as a snack, side, or on top your favorite burger! But be careful…once you try one, you might not be able to stop
All of my friends know I am a 100% french fry snob. I have no problem sending them back at a restaurant if they’re not hot or fresh enough.
What’s less known is that I’m also an onion rings snob. I love breaded onion rings…beer batter, not so much. Too often, the batter is too thick so there’s more breading than onions and they are greasy.
I rarely deep fry food at home because it isn’t healthy, and it uses a whole lot of oil. So I prefer to pan-fry when I want that golden, crispy crust. Crispy Pan-Fried Tofu is my first tofu and first vegan recipe on the blog, and it crisps up perfectly in a pan. Panko Parmesan Zucchini Chips also work really well, and I will eat them almost straight out of the pan.
I’ve seen quite a few onion ring recipes lately on The Food Network, and it hit me that I’ve never made them at home. So I decided to make Crispy Fried Onion Straws
WHY THIS RECIPE WORKS
- The seasoning mix is super flavorful and uses spices you likely already have on hand
- The onion straws are thin and crunchy, and very addictive
- They’re perfect for a snack, side, or as a topping on your favorite burger
ONION PRO TIPS
- I prefer to use yellow onion, but you could substitute Vidalia onions
- You want the slices no more than 1/4″ thick. This ensures they cook fast and evenly
- I use a Mandoline because trying to cut slices that thin with a knife is a cut hand waiting to happen. Make sure the Mandoline blade is very sharp, or the outer layer will split as you slice.
PREPARING YOUR ONIONS FOR FRYING
- Soak the onion in buttermilk for an hour. This adds a nice bite and helps the flour mixture stick
- Drain the buttermilk well. I use a Fine Mesh Strainer to make the process easier.
- Season the flour! I use Onion Powder, Garlic Powder, Paprika, Cayenne Pepper, and Chili Powder.
PRO TIPS FOR COOKING CRISPY FRIED ONION STRAWS
- Use a Cast Iron Skillet or a Nonstick Fry Pan. I swore by my Nonstick Fry Pan for a long time, but I recently used my Cast Iron Skillet and love it even more for pan frying. He heavy bottom distributes heat more evenly, and retains the temperature better.
- I prefer Canola Oil, but you could use Vegetable Oil. The key is a light flavorless oil that allows the onions to shine through
- Make sure the oil is hot enough before you start adding the onion straws. If not, the onions will soak up the oil and get greasy. I drop a small piece of onion into the pan; it’s ready when the piece immediately begins to bubble and raises to the surface.
- Cook the Crispy Fried Onion Straws in batches. If you overcrowd the pan, they won’t cook properly.
- Don’t walk away, or the onions will burn. They will cook in about 2 minutes
- Remove onions from the oil and put on paper towels to drain. Season immediately with Coarse Sea Salt
LEFTOVERS AND REHEATING
I’m not a fan of reheating fried food, because you never get back that trademark crunch. So instead I make a fresh batch each time.
Do the long prep on day 1: slice twice as many onions, and soak them all in buttermilk for an hour. Drain the onions well and store them in a sealed container in the fridge overnight. Season the onions the next day, and they’ll fry up crunchy and delicious!
HOW TO ENJOY CRISPY FRIED ONION STRAWS
I finish the Crispy Fried Onion Straws by dipping them in a simple garlic aioli, but you can use your favorite sauce. I’ve also used my Coconut Milk Ranch Dressing, and it is a divine combination.
MORE DELICIOUS RECIPES
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Crispy Fried Onion Straws
- In a bowl, combine mayonnaise, mustard, garlic, lemon and paprika. Mix well, and season to taste with salt & pepper. Allow to rest in fridge until ready to use
- Slice onion into 1/4" slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk, and rest in fridge
- Soak onions in buttermilk for one hour. Drain buttermilk well from onions
- FOR EASY, HANDS-FREE BREADING: Use a Tupperware-like container that has a cover!
- Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into container.
- Using tongs or a fork, transfer onions in batches into flour mixture. Cover with lid, and shake vigorously. Transfer seasoned onions to a plate
- Add enough oil for a 1/2" depth and heat in large fry pan. Test the oil with a small piece of onion: when onion immediately begins to bubble and raises to the surface, the oil is hot enough
- Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
- Watch carefully, as onions will only take about 2 minutes to cook. Transfer cooked onions to paper towels to drain. Immediately sprinkle with sea salt
- When completely finished, sprinkle with additional paprika, if desired.
- Slice twice as many onions, and soak them all in buttermilk for an hour
- Store drained onions in a sealed container in the fridge overnight
- Season the onions the next day, and fry as normal