Frizzled Onions Recipe

Introduction

Frizzled onions are crispy, golden, and full of savory flavor, making them a perfect topping for burgers, salads, or just a tasty snack on their own. This simple recipe turns thinly sliced onions into irresistible crispy bites with a light buttermilk coating.

Ingredients

• ½ pound yellow onions (2 to 3 small, very thinly sliced and separated into individual rings)
• 1½ cups buttermilk
• 1½ cups all-purpose flour
• 1 teaspoon salt
• Canola oil (for frying, amount will vary according to the size of your pot)

Instructions

1. Step 1: Add the sliced onions and buttermilk to a large bowl. Allow the onion slices to soak in the buttermilk for 1 hour.
2. Step 2: In a shallow dish, add the all-purpose flour and salt. Stir to combine.
3. Step 3: Remove a handful of the buttermilk-coated onion slices, letting any excess buttermilk drip back into the bowl. Add the onion slices to the dish of flour and toss to coat evenly.
4. Step 4: Shake off any excess flour from the coated onions and place them on a plate. Repeat steps 3 and 4 until all onions are coated.
5. Step 5: Heat canola oil in a large, heavy-duty pot to 375°F. Use a candy thermometer to monitor the temperature.
6. Step 6: Fry about a third of the flour-coated onions in the hot oil for 1½ to 2½ minutes, until lightly golden and crispy.
7. Step 7: Use a slotted spoon or spider strainer to remove the fried onions and transfer them to a paper towel-lined plate to drain excess oil.
8. Step 8: Repeat frying and draining with the remaining onions until all are cooked.

Tips & Variations

• For extra crispiness, double dredge the onions by dipping them back into buttermilk and flour before frying.
• Try adding a pinch of smoked paprika or cayenne pepper to the flour for a smoky or spicy twist.
• Use vegetable or peanut oil if you prefer a different frying oil with a high smoke point.
• Make sure the oil is hot enough to avoid soggy onions; frying at 375°F helps achieve perfect crispiness.

Storage

Store leftover frizzled onions in an airtight container at room temperature for up to 1 day to keep them crispy. Reheat briefly in a hot oven or air fryer to refresh their crunch. Avoid refrigerating as moisture will make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk helps tenderize the onions and adds a slight tang, but you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.

How thin should the onion slices be?

Slice the onions very thinly, about 1/8 inch thick or less, so they fry quickly and become crispy without burning.

Frizzled Onions Recipe

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★★★★★

4.9 from 65 reviews

• Author: lilan
• Total Time: 1 hour 30 minutes
• Yield: About 2 cups of frizzled onions 1x

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Description

Crispy, golden frizzled onions made by soaking thinly sliced onions in buttermilk, coating them in seasoned flour, and deep-frying until perfectly crunchy. These onions make a delightful topping for salads, steaks, and casseroles or a tasty snack on their own.

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Ingredients

Scale 1x2x3x

Onion Mixture

• ½ pound yellow onions (2 to 3 small), very thinly sliced and separated into individual rings
• 1½ cups buttermilk

Dry Coating

• 1½ cups all-purpose flour
• 1 teaspoon salt

For Frying

• Canola oil, amount as needed for deep frying (enough to fill a large heavy-duty pot to about 2-3 inches deep)

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Instructions

1. Soak Onions: Add the thinly sliced onions and buttermilk to a large bowl. Let the onions soak for 1 hour, allowing the buttermilk to soften and coat them thoroughly.
2. Prepare Flour Mixture: In a shallow dish, combine the all-purpose flour and salt, stirring well to evenly distribute the seasoning.
3. Coat Onions: Remove a handful of the soaked onion slices from the buttermilk, letting excess liquid drip back into the bowl. Toss the onion slices in the flour mixture until fully coated.
4. Shake Off Excess Flour: Lift the flour-coated onions and gently shake off any surplus flour. Place them on a plate. Repeat the coating process in batches until all onions are prepared.
5. Heat Oil: Pour canola oil into a large, heavy-duty pot to a depth of about 2-3 inches and heat it to 375°F, using a candy thermometer to ensure precise temperature.
6. Fry Onions: Carefully add about a third of the coated onions into the hot oil. Fry for 1½ to 2½ minutes or until the onions become lightly golden and crispy.
7. Drain and Repeat: Use a slotted spoon or spider strainer to remove the onions from oil. Transfer them onto a paper towel-lined plate to drain excess oil. Repeat frying in batches until all onions are cooked.

Notes

• Thinly slicing the onions is critical for achieving maximum crispiness.
• Maintaining the oil temperature at 375°F ensures the onions fry quickly and absorb less oil.
• Use a heavy-duty pot to keep oil temperature stable during frying.
• These fried onions can be stored in an airtight container for a day but are best enjoyed fresh.
• Can be used as a topping for salads, burgers, sandwiches, or green bean casseroles.

• Prep Time: 1 hour 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: frizzled onions, crispy fried onions, buttermilk onions, fried onion rings, crunchy onions, southern fried onions