Crispy Onion Strings

Name: Crispy Onion Strings
Total time: 600 s
Cuisine: American
Ingredients: 1 large onion, red, white or yellow; 1 1/2 cup all-purpose flour; 1/2 cup grated parmesan cheese; 1 tbsp granulated sugar; 1 tsp salt; 1/2 tsp black pepper; 1 tsp granulated garlic or garlic powder; 1 tsp chili powder; 2 cup buttermilk; 1 tbsp hot sauce, such as franks brand; 4 cup oil for frying, I used canola oil

fenway @Fenway

These onion strings are easy to make. I use them as a garnish often for dishes, they are wonderful on hambergers and hotdogs. They are also great as a side dish or appetizer served with your favorite dip!

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Ingredients

10 mins

1 largeonion, red, white or yellow
1 1/2 cupall-purpose flour
1/2 cupgrated parmesan cheese
1 tbspgranulated sugar
1 tspsalt
1/2 tspblack pepper
1 tspgranulated garlic or garlic powder
1 tspchili powder
2 cupbuttermilk
1 tbsphot sauce, such as franks brand
4 cupoil for frying, I used canola oil

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Steps

10 mins

1

Peel onion, slice in half and slice as thin as possible. separate into individual half rings.
2

Add buttermilk and hot sauce to large bowl, add onion rings and soak at least 10 minutes and up to an hour
3

In another large bowl combine flour, parmesan cheese, sugar,salt, pepper, granulated garlic and chili powder, whisk well to combine.
4

Heat oil in dutch oven to 365. Fry onions by taking a handfull of rings out of the buttermilk, letting excess drip off and tossing with seasoned flour, again shaking off excess, add to hot oil and fry, using a fork to separate strands until golden and crisp, about 5 minutes. Drain on paper towels. Contiue cooking onions in batches until done.
5

Transfer to serving dish and sprinkle with extra parmesan cheese or salt. Serve hot.

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Cooksnaps

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fenway @Fenway

on September 10, 2014 19:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.