Thin, crispy, perfectly seasoned onion strings, made right in your kitchen. Great for toppings (if they last that long!)
Seriously folks, you are going to want to run, not walk, to the store an buy yourself an onion. Make these TODAY.
I got the recipe while making my secret recipe club post this month. We loved the onion strings every bit as much as the recipe they were included in, if not more.
I am not even exaggerating when I tell you that I had to HIDE them to even get them in the recipe. My kids wouldn’t leave them alone. We are making them again this weekend, but I am tripling the batch and we will eat them all by themselves!
I get so excited when I see the Vidalia Onions in the store. They are my most favorite to use, and the flavors are second to none. As soon as they come out we always make Grilled French Vidaila Onions. So good, check them out, too! Now I have a new onions recipe to make with them. The recipe is super easy, just slice the onions super thin, soak them in buttermilk, toss them in seasoned flour and fry them up.
I never make a special trip to the store for buttermilk. I always just make my own.
- ½ large Vidalia onion, sliced thin
- 2 cups buttermilk
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Vegetable oil, for frying
Slice onion very thin. It will be translucent. Lay the onions in a shallow dish and cover with buttermilk. Let soak for at least 10 minutes.
Sift together flour and seasonings, place in a shallow dish. Toss onions in flour mixture until coated well.
Heat about 1/2" of oil in a skillet to about 350 degrees. (I used an electric skillet) Place onions carefully in hot oil, using tongs to flip them once after the bottom side browns. Remove from oil when brown and crispy ( about 5-6 minutes) and place on a plate covered with a paper towel to drain.
Amount Per Serving: Calories: 605 Total Fat: 19g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 20mg Sodium: 2004mg Carbohydrates: 85g Fiber: 4g Sugar: 32g Protein: 24g