Crispy Fried Onion Straws Recipes

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CRISPY FRIED ONION RINGS

I use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 7



Crispy Fried Onion Rings image

Steps:

  • In a shallow bowl, whisk the first 5 ingredients. Separate onion slices into rings. Dip rings into batter. In a deep-fat fryer, heat 1 in. of oil to 375°. In batches, fry onion rings until golden brown, 1 to 1-1/2 minutes on each side. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 71 calories, Fat 5g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 153mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup all-purpose flour
1/2 cup water
1 large egg, lightly beaten
1 teaspoon seasoned salt
1/2 teaspoon baking powder
1 large onion, very thinly sliced
Oil for deep-fat frying

ONION STRAWS (FRENCH FRIED ONIONS)

Whatever you call them - onion straws, onion strings or French fried onions, these are great. They're so good, it's hard to save them for anything except scarfing up by themselves, but they are delicious on steaks, with hamburgers, or topping vegetables, etc., just like Pioneer Woman says on her site. Try this recipe for the very best crispy, fried onions you'll ever taste, and I've tried every one I could find on Zaar and elsewhere. These will replace those store-bought ones on my Green Bean Casserole with Bacon & Wine! Pioneer Woman's recipe only calls for one onion, but if you read her instructions, you'll see the last few steps say to repeat with another onion, so I included both here. Prep time does not include the 1 hour soaking period which, along with the seasonings, makes these so good!

Provided by ninja

Categories     Lunch/Snacks

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 7



Onion Straws (French Fried Onions) image

Steps:

  • With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
  • Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
  • When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
  • Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.

Nutrition Facts : Calories 2980.6, Fat 293, SaturatedFat 21.7, Cholesterol 6.5, Sodium 2501.7, Carbohydrate 81.6, Fiber 3.7, Sugar 12.3, Protein 14.9

2 large onions
2 cups buttermilk
2 cups flour
1 tablespoon salt (a little less than a full tablespoon)
lots black pepper, to taste
1/4-1/2 teaspoon cayenne pepper
1 -2 quart canola oil (you can use peanut oil)

ONION STRINGS

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h20m

Yield 2 servings

Number Of Ingredients 7



Onion Strings image

Steps:

  • Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
  • In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
  • Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
  • Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
  • Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
  • When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
  • Repeat with the remaining onion slices and serve immediately.
  • Pile these on top of a juicy grilled hamburger - to die for!

2 large onions
2 cups buttermilk
2 cups all-purpose flour
1 scant tablespoon salt
Plenty of black pepper
1/4 to 1/2 tablespoon cayenne pepper
Canola oil, for frying

VIDALIA® ONION STRAWS (ONION STRINGS)

Wonderful crispy onions made from Vidalia® or any good sweet yellow onions. These are famous in several restaurants around the Southeast. A great southern staple. Serve hot for best results. Slice onions as thin as possible. You should be able to see the knife clearly through the onion as you slice it.

Provided by lcasad

Categories     Appetizers and Snacks

Time 1h20m

Yield 8

Number Of Ingredients 9



Vidalia® Onion Straws (Onion Strings) image

Steps:

  • Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  • Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  • Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
  • Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 32.9 g, Cholesterol 2.5 mg, Fat 12 g, Fiber 2 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 939.2 mg, Sugar 4.7 g

2 cups buttermilk
2 large sweet onions (such as Vidalia®), very thinly sliced and separated into rings
2 cups all-purpose flour
2 tablespoons cornmeal
1 tablespoon salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
½ teaspoon paprika
1 quart vegetable oil for frying, or as needed

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