Onion strings are a seriously sinful deep fried appetizer that will blow your mind. They are insanely delicious and super easy to make!
Onions strings make a magical appetizer or snack. You can even serve them as a side dish.
They are perfect along side of burgers or smoked sausages. You can even pile them on top of burgers!
Trust me, nothing is better than a perfect burger topped with delicious crispy onions strings.
Onion strings taste very similar to traditional onion rings. However, I prefer the strings for snacking and piling on burgers. I tend to think of rings as more of a side dish.
I saw these on an episode of The Pioneer Woman. They looked so good I almost cried so I just had to try them.
I’ve had them in restaurants numerous times but I’d never made them at home. I tend to make onion rings a lot but for some reason I had never made onion strings.
All that changed the day I made these delightful onion strings!!!
After that, I make them all all the time and they are absolutely delicious!
Tips for making Onion Strings:
- Make sure you use buttermilk for this particular recipe.
- Slice the onions very finely. The thinner the better.
- Use a mandoline slicer with caution. Always use the guard!
- Good quality oil is best. Canola is great for these but vegetable oil would work too.
- Make sure you shake of excess buttermilk mixture and flour mixture during each step.
- Use a candy thermometer for your oil to ensure it’s at the proper temperature.
- Work in batches. They cook more evenly if you don’t crowd the oil.
- Always use caution when handling oil!
- Keep a paper towel lined plate nearby to drain excess oil.
What to serve with Onion Strings:
- Sausage Smashed Burgers
- Onion Ring Cheeseburger
- Steak Sandwiches
- Vampire Steaks with Garlic Red Wine Reduction
- Grilled Flank Steak with Chipotle Butter
- Grilled Rib Steaks with Chimichurri Sauce from Kiss My Smoke
Places to stalk Cravings of a Lunatic!
- Slice your onion super thinly.
- Now fill a large bowl with buttermilk and drop the onion strings inside. Cover and set aside for an hour.
- Mix up the flour, salt and pepper in another large bowl. Set aside till you are ready for it.
- Turn on your deep fryer, or fill you dutch oven with oil. Never fill all the way to the top. You want to leave room for the food and the oil to bubble up as things cook. Nothing is worse than a grease fire so fill only 1/3 to 1/2 full if using dutch oven option. Bring the oil temperature up to 375 degrees F.
- Uncover the onions and drain excess buttermilk mixture. Working in batches, dunk the onions in the flour mixture. Then drop them carefully into the oil. Cook until they are golden brown. This takes a few minutes, about 4 to 5 minutes.
- Use a spider tool to remove the onion strings from the oil. Pop them on a paper towel lined plate to drain off excess grease.
- You can add some coarse salt over top while still hot if desired.
- Serve with a big old onion-y smile!
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