Crispy Fried Onions
These crispy fried onions are the best topping for any meal. You can add them to salads or serve as a side dish to a steak, seafood, burgers or poultry. The fried onions are great when you need to add texture and flavor to a slightly boring meal. Try to top a casserole with them and the whole dish gets instantly better. Also, you can use them as a snack. Dip them in your favorite sauces for extra flavor. The crunch you get with every single bite is so worth the effort of making them.
There are several things you should know when you make this recipe. It is best if you use a mandolin to slice the onions. That way they are the same thickness and they fry evenly. The thinner you make them the crunchier they will be.
I use tongs to dip the onions in the flour mixture. That way my fingers stay clean. It is very important to shake the onions well from the excess flour. Otherwise they will be lumpy and clumpy.
Do not overcrowd you frying pan or pot. Fry the onions in small batches, so they don’t stick to each other. Also, the more onions you add to the oil the more you are lowering its temperature. This may lead to oily and soggy onions. Nobody wants that.
You can add extra seasoning to your crispy fried onions. Improvise with flavors when you pair them with other meals. I think that smoked paprika would go very well with them. Also, some heat from spices like chilly or cayenne would be very nice. You can try to add some of my blackening seasoning to the flour mixture. This will definitely upgrade the flavor of the crispy onions.
Crispy Fried Onions
- 1 large onion
- 1 cup buttermilk
- 1 cup all purpose flour
- ¼ cup corn starch
- 1 tsp salt
- ½ tsp ground black pepper
- 1 ½ cups frying oil neutral tasting is best
- Peel an onion and use a mandoline or a sharp knife to cut thin onion rings.
- Dip the sliced onions in the buttermilk and let them soak for 10 minutes.
- In a bowl combine the dry ingredients (flour, cornstarch, salt and pepper).
- Add the oil to a small, deep pot and preheat it to medium heat.
- Using tongs grab some of the onions (dipped in buttermilk) and coat them in the flour mixture. Shake them well and fry in batches until golden brown.
- Drain the extra oil from the onions on a paper towel. Repeat the same process with the rest of the onions.
- Once all the onions are fried and drained sprinkle them with extra salt and pepper.