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Spicy Onion Straws

How to Make Spicy Onion Straws


Light and Crispy and prepared with just a hint of heat, Spicy Onion Straws are perfect as an appetizer, side dish or piled high on your favorite sandwich. 

 

 

Onion Straws are one of my favorite foods ever! I make a lot of them because I just cannot stop eating them myself. Oops! And making these little fried onion crisps at home are super easy. They will dress up any vegetable dish or casserole, and will take your burgers to new heights! Literally. Pile them high on any sandwich for a little crunch and so much flavor!

 

Light and Crispy and prepared with just a hint of heat, Spicy Onion Straws are perfect as an appetizer, side dish or piled high on your favorite sandwich.

First, peel and cut the onions into very thin rings. I used a mandolin to cut the rings easily and uniform, but a sharp knife will do. The onion slices should be thin enough see thru.  I prefer Vidalia onions for their sweetness, but any sweet white or yellow onion can be used. The 9 x 13 pan in the photo above contains the onion rings from 2 medium size yellow onions.

Light and Crispy and prepared with just a hint of heat, Spicy Onion Straws are perfect as an appetizer, side dish or piled high on your favorite sandwich.

Pour buttermilk over the onions and let soak for at least an hour. The onions do not have to be completely covered by the buttermilk, but should be touching it. I am not sure of the reason behind the soaking time, but to me it seems to draw out some of the “raw” of the onion.

When you are ready to fry up some of this onion deliciousness, you will need to get a few things ready.  First, heat about a quart of oil in a deep fryer equipped with a temperature control, or in a pot on the stove to 350 degrees. If heating oil on the stove, use a candy thermometer to keep track of the temperature. While the oil is heating, pull together the dredging mix.  In a large flat dish, mix 2 cups of flour, 1/2 tsp of pepper and a 1/4 tsp of ground red pepper. (or use your favorite ground hot pepper spice).

 

Working in batches, grab a tong full of onions, tap off the excess buttermilk and drop into the dredging mixture to coat.  Tap off the excess flour and put the coated onions into the hot oil.  They will cook super quick, so now is not time to leave the stove.  The Onion Straws are done when lightly golden brown.  Remove the cooked onion straws from the oil and place on a oven safe rack set over a sheet pan to drain.  Lightly salt the fried onion straws if you like.  After I get a large pile of Spicy Onion Straws on the rack, I will transfer them to a paper towel lined sheet pan and keep them warm in a 200 degree oven. This applies only if there are any left to keep warm, they seem to get eaten as fast as I can make them!

 

Here is the handy printable recipe. Enjoy!

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Spicy Onion Straws

Spicy Onion Straws


Scale

Ingredients

2 medium sweet yellow onions

2 cups low-fat buttermilk

2 cups all-purpose flour

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper

oil for frying

salt to taste


Instructions

Peel and slice the onions into thin rings. The onion slices should be thin enough see thru.

In a shallow pan, pour buttermilk over the onions and let soak for at least an hour. The onions do not need be completely covered by the buttermilk, but should be touching it.

When ready to fry,  heat a quart of oil in a deep fryer equipped with a temperature control, or in a pot on the stove to 350 degrees.

In a large flat dish, mix 2 cups of flour, salt, black pepper and ground red pepper.

Working in batches, grab a tong full of onions, tap off the excess buttermilk and drop into the dredging mixture to coat. Tap off the excess flour and drop the coated onions into the hot oil.

Onions are cooked when lightly golden brown.

Remove from the oil and place on a oven safe rack set over a sheet pan to drain.  Lightly salt to taste.  Transfer them to a paper towel lined sheet pan and keep them warm in a 200 degree oven.



Notes

If heating oil on the stove, use a candy thermometer to keep track of the temperature.

I love salt so I prefer to salt the batter mixture and salt to taste when the onion straws are done. If salt sensitive, only salt to taste or omit salt entirely.

 

 

 


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