🧅 Onion Strings
Onion Strings are thinly sliced onions soaked in buttermilk, dredged in seasoned flour, and fried until crisp and golden. They’re perfect as a topping for burgers, salads, steaks—or simply served as a crunchy side or snack!
Equipment
- Sharp knife or mandoline slicer
- Mixing bowls
- Paper towels or clean kitchen towel
- Deep skillet or heavy-bottomed pot
- Tongs or spider strainer
- Wire rack or paper towel-lined plate
Ingredients
- 1 large yellow or sweet onion
- 1 cup 240ml buttermilk
- 1 cup 120g all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional, for heat
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
Instructions
Slice the Onion
- Peel and very thinly slice the onion into rings or half-moons (â…›-inch thick). A mandoline makes this fast and uniform.
Soak in Buttermilk
- Place sliced onions in a bowl and cover with buttermilk. Let soak for at least 30 minutes at room temperature. This softens the onion bite and helps the coating stick.
Mix the Seasoned Flour
- In a shallow bowl, combine flour, paprika, garlic powder, cayenne, salt, and pepper.
Heat the Oil
- Pour 1–2 inches of oil into a heavy skillet or pot. Heat to 350°F (175°C).
Dredge the Onions
- Remove onions from the buttermilk a handful at a time. Shake off excess and toss in the flour mixture to coat thoroughly.
Fry Until Golden
- Fry in small batches (don’t overcrowd) for 2–3 minutes, turning once, until golden and crisp.
Drain & Season
- Transfer to a paper towel-lined plate or wire rack. Season with a light pinch of salt immediately.
Notes
💡 Tips for Success
Use a mandoline for ultra-thin, even slices Fry in batches to keep oil temperature stable Don’t skip the soak—this keeps onions tender and flavorful inside
Use a mandoline for ultra-thin, even slices Fry in batches to keep oil temperature stable Don’t skip the soak—this keeps onions tender and flavorful inside