If you don't think that you've ever had crispy fried onion strings, or as I like to call them, onion tanglers, before, you maybe haven't noticed them on top of your burger or steak at a good restaurant? I don't know how you miss them though, because I love them to death, and can eat them anytime....
Of course I never realized how easy they actually are to make, but once I tried making them I knew it could be nothing but trouble for me, because I am now officially obsessed.
2 large Vidalia onions sliced paper thin
2 cups buttermilk
2 cups flour of choice
1 tablespoon salt and pepper each
1/2 teaspoon cayenne pepper
Cream- style horseradish
Salt and pepper
Mix all ingredients together and let cool 1 hour before serving.
Grab your beautiful large onions, and slice them as finely as possible without removing your fingertips :)
Place into a casserole dish
Pour about 2 cups of buttermilk over top
In a mixing bowl, add flour, salt & pepper, and cayenne pepper. Mix well.
Heat about 2-3 inches of oil into a large skillet or dutch oven till it reaches 360-375 degrees.
Once heated dip your onions into the flour mixture, and then, toss them around and shake off excess before adding to oil.
Using a spyder - which is the best kitchen tool even invented, lightly toss the onion strings around for 3-4 minutes until they have browned. Remove and cool on paper towels to absorb excess oil. Sprinkle with salt and serve hot with your southwest dipping sauce!
This recipe was adapted from the pioneer womans recipe.
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