Crispy Southern Fried Onion Strings
Get ready to elevate your meals with these irresistibly crispy and flavorful Southern Fried Onion Strings. Perfectly thinly sliced onions are soaked in buttermilk to enhance their natural sweetness and tenderness. Coated in a seasoned flour mix with just the right amount of kick from cayenne pepper, these golden-brown delights are incredibly addictive. Whether you serve them as a side, a topping for burgers, or a crunchy snack, they add a glorious texture and flavor that will keep everyone coming back for more. Inspired by Ree Drummond, Pioneer Woman, these fried onion strings are a must-have in your cooking repertoire.
N/A
Servings
275
Calories
7
Ingredients
Ingredients
Large onion
1 (sliced very thin)
Buttermilk (or milk, such as soymilk)
2 cups (for soaking)
All-purpose flour
2 cups (for coating)
Salt
1 tablespoon (for seasoning)
Cayenne pepper
1/4 - 1/2 teaspoon (to taste)
Canola oil
1-2 quarts (for frying)
Black pepper
to taste (for seasoning)
Instructions
1
Begin by slicing the onion very thinly using a sharp knife or a mandoline for uniform thickness.
2
Place the sliced onions in a baking dish and pour the buttermilk over them, ensuring they are fully covered. Allow them to soak for at least an hour, or overnight in the refrigerator for enhanced flavor.
3
In a separate bowl, combine the all-purpose flour, salt, cayenne pepper, and black pepper to taste. Mix well and set aside.
4
Heat the canola oil in a deep fryer or a large, heavy-bottomed pot until it reaches 375°F (190°C). Ensure there is enough oil for the onion strings to float while frying.
5
Remove the onions from the buttermilk, allowing excess liquid to drip off. In small batches, take a handful of soaked onions, and dredge them in the flour mixture. Shake off any excess flour before carefully lowering them into the hot oil.
6
Fry the onions for about 2-4 minutes, or until they turn a golden brown color. Use a slotted spoon to remove the fried onion strings and place them on a paper towel-lined plate to drain any excess oil.
7
Continue the frying process in batches until all the onions are golden and crispy. Adjust the heat as needed to maintain the oil temperature.
8
Serve immediately and enjoy, but beware—these crispy treats might disappear before your family even gets a chance to taste them!
Nutrition Information
17.5g
Fat
29g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Southern Fried Onion Strings?
They are thinly sliced onions soaked in buttermilk, coated in a seasoned flour mixture, and deep-fried until golden and crispy.
How do I prepare the onions for this recipe?
The onions should be sliced very thinly using either a sharp knife or a mandoline for uniform thickness.
How long should I soak the onions in buttermilk?
Soak the onions for at least one hour, or overnight in the refrigerator for enhanced flavor and tenderness.
What temperature should the oil be for frying?
The canola oil should reach a temperature of 375°F (190°C) before you begin frying.
What ingredients are in the seasoned flour coating?
The coating consists of all-purpose flour, salt, cayenne pepper, and black pepper to taste.
How many calories are in one serving of these onion strings?
Each serving contains approximately 275 calories.
Can I use a milk alternative for the soak?
Yes, you can use regular milk or a milk alternative like soymilk if buttermilk is not available.
How long does it take to fry the onion strings?
Each batch takes approximately 2-4 minutes to turn golden brown.
What kind of oil is best for this recipe?
Canola oil is recommended for frying these onion strings.
Who inspired this recipe?
This recipe is inspired by Ree Drummond, also known as the Pioneer Woman.
How do I ensure the onion strings are crispy and not greasy?
Maintain the oil temperature at 375°F, fry in small batches, and drain the finished onions on a paper towel-lined plate.
What is the fat content per serving?
There are 17.5g of fat per serving.
How many carbohydrates are in this dish?
One serving contains 29g of carbohydrates.
How much protein is in the fried onion strings?
There are 3g of protein per serving.
Are these onion strings spicy?
They have a mild kick from the 1/4 to 1/2 teaspoon of cayenne pepper included in the flour mix.
Should I dredge all the onions at once?
No, you should dredge the onions in small batches just before frying to prevent them from becoming gummy.
How much salt is used in the flour mixture?
The recipe calls for 1 tablespoon of salt for seasoning.
What is the serving size for this recipe?
The specific serving size is not defined, but the recipe utilizes one large onion.
What is the best way to serve these onion strings?
They are best served immediately as a side dish, a burger topping, or a crunchy snack.
Can I store the onions in the fridge before frying?
Yes, you can soak the onions in buttermilk in the refrigerator overnight.
How many ingredients are required in total?
There are 7 ingredients: large onion, buttermilk, flour, salt, cayenne pepper, canola oil, and black pepper.
Is it necessary to shake off excess flour?
Yes, shaking off excess flour ensures the coating is light and the oil stays clean longer.
How much oil do I need for frying?
You will need between 1 and 2 quarts of canola oil depending on the size of your pot.
What kind of pot should I use for frying?
A deep fryer or a large, heavy-bottomed pot is recommended for safe and even frying.
What tags are associated with this recipe?
Tags include onion strings, fried onions, crispy snacks, southern cooking, and comfort food.
Is a mandoline necessary?
A mandoline is not required but helps achieve a uniform thickness for the onion slices.
What color should the onions be when they are done?
They should be a golden brown color when they are ready to be removed from the oil.
Can I use this recipe for other vegetables?
While designed for onions, the buttermilk soak and seasoned flour method can be adapted for other fried vegetables.
Is there any sugar in this recipe?
The recipe data does not indicate any added sugar.
Why should I fry in small batches?
Frying in small batches prevents the oil temperature from dropping too low, which keeps the onions from becoming soggy.