Get ready to transform ordinary onions into an extraordinary culinary sensation that will have your taste buds dancing with delight! These irresistibly crispy onion strings are not just a side dish – they're a crunchy, spicy adventure that will elevate your appetizer game to restaurant-quality levels. Imagine golden, perfectly seasoned onion strands that shatter with a satisfying crunch, paired with a fiery sriracha mayo that adds the perfect kick of heat. Whether you're hosting a game day party, looking for an impressive snack, or simply craving something incredibly delicious, these onion strings are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large onions, thinly sliced
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
Instructions
- Begin by preparing the onions: Peel and slice 2 large onions into very thin, uniform strings using a sharp knife or mandoline slicer. Separate the onion slices gently to ensure they are not clumped together.
- In a medium bowl, pour the buttermilk and add a pinch of salt. Submerge the sliced onion strings completely in the buttermilk and let them soak for 10-15 minutes. This helps tenderize the onions and helps the coating adhere better.
- In a separate large bowl, combine the all-purpose flour, cayenne pepper, garlic powder, and salt. Mix thoroughly to ensure even distribution of spices.
- Heat vegetable oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer to ensure accurate temperature for optimal crispiness.
- Remove onion strings from buttermilk, allowing excess liquid to drip off. Dredge the onion strings in the seasoned flour mixture, coating each strand completely and shaking off any excess flour.
- Carefully lower the coated onion strings into the hot oil in small batches. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Avoid overcrowding the pot to ensure even cooking.
- Using a slotted spoon or spider strainer, remove the fried onion strings and place them on a wire rack or paper towel-lined plate to drain excess oil. Sprinkle with a little extra salt while still hot.
- For the spicy dipping sauce, whisk together mayonnaise and sriracha sauce in a small bowl until well combined. Adjust sriracha to taste for desired heat level.
- Serve the crispy onion strings immediately while hot and crunchy, accompanied by the spicy dipping sauce. Best enjoyed fresh and crisp.
Tips
- Slicing is Key: Use a sharp mandoline or very sharp knife to create uniform, thin onion strings. Consistent thickness ensures even cooking.
- Temperature Matters: Use a cooking thermometer to maintain the oil at exactly 375°F. This prevents greasy, soggy strings and ensures maximum crispiness.
- Buttermilk Soak Secret: Don't skip the buttermilk soak! This step tenderizes the onions and helps the flour coating stick perfectly.
- Batch Frying: Fry in small batches to prevent overcrowding, which can lower the oil temperature and result in soggy onion strings.
- Drain Properly: Use a wire rack instead of paper towels to prevent the crispy strings from becoming soggy while draining.
- Seasoning Hack: Season the onion strings immediately after frying while they're still hot for maximum flavor absorption.
- Sauce Customization: Adjust the sriracha in the dipping sauce to match your personal heat preference – from mild to wild!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 4g
Fat: 25g
Saturated Fat: 4g
Cholesterol: 15mg
