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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare Flour Mixture: In a shallow dish, combine the all-purpose flour and salt, stirring well to evenly distribute the seasoning.
- 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.
- 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.
- 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.
- 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.
- 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
