You know those crispy little onion things on green bean casserole? Imagine those, but infinitely better. Thinner. Crispier. More flavorful. These onion strings take 15 minutes and make everything better—burgers, steaks, salads, your life.
Fair warning: They vanish fast.
Ingredients
Serves 4 as a topping (or 2 as a snack).
- 1 large yellow or sweet onion
- 1 cup buttermilk (or regular milk + 1 teaspoon vinegar)
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Vegetable oil (for frying)
Step-by-Step Instructions
Step 1: Slice and Soak
- Slice onion paper-thin (use a mandoline if you have one).
- Soak in buttermilk for 10 minutes. This tames the bite and helps coating stick.
Step 2: Make the Coating
- Mix flour, salt, pepper, paprika, and garlic powder in a bowl.
Step 3: Dredge
- Grab a handful of onion strings from buttermilk. Let excess drip off.
- Toss in flour mixture until fully separated and coated.
Step 4: Fry
- Heat 1 inch of oil in a pot to 375°F (190°C).
- Fry in small batches for 1-2 minutes until golden brown.
- Drain on paper towels. Sprinkle with extra salt immediately.
Summary
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Yield: About 2 cups of onion strings
Difficulty: Easy
Storage Notes
How to Store:
- Same day only. These are best fresh and crispy. They get sad overnight.
- Reheat trick: Air fryer at 350°F for 2-3 minutes brings some crunch back. Microwave? Never.
- Make ahead: Slice and soak onions up to 2 hours before frying. Fry right before serving.
Pro Tip:
Thin slices are everything. Thick slices = raw centers. Use a mandoline or a very sharp knife. Also, don’t overcrowd the pot—it drops the oil temp and makes greasy strings.
