I am not an onion lover. Unless...it is deep fried! When I saw these on Pioneer Woman Cooks, I just had to make them! They were the perfect side dish to my smoked pork on no-knead rolls. I was in heaven...
If you like the onion straws at Ruby Tuesdays or the blooming onion at the Outback, you should try making this recipe. It is so easy!
Forget thick breaded onion rings. The thinner the onion strings, the better! The outside was light and crispy, almost like a tempura coating. Just right!
I used a Vidalia sweet onion and 1/4 t. cayenne. It was perfect for me; I like things on the mild side. Try the first batch and if you want it spicier, put in more cayenne!
Gotta eat them while they are hot...but I put some paper toweling in a plastic dish, dumped the left overs in it, and covered it with a plastic lid and put them in the fridge. They stayed crispy. Unbelievable! Zap them under the broiler for a couple of minutes, and you've got the perfect topping for a hamburger, casserole, etc.
Pioneer Woman's Onion Strings
(4x6 printable recipe) (full page recipe)
1 large onion (I like Vidalia sweet)
2 c. buttermilk
2 c. all purpose flour
1 scant T. of salt (almost 1 T.)
freshly ground pepper
1/4-1/2 t. Cayenne Pepper (I used 1/4 t.)
Slice onion very thin. 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.
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.