Onion Straws
  • 1 whole onion cut into rings
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ΒΌ teaspoon red pepper
  • Vegetable Oil for frying
  1. Peel onions and slice very thinly, using a mandoline slicer. If you do not have a mandline slicer carefully slice with a knife. Unlike onion rings, these do not have to be complete rings.
  2. Separate the onions and place in a low sided dish. Pour buttermilk over onions. Ensure the onions are completely submerged. Set aside and let soak for 30-60 minutes.
  3. In a separate low sided dish combine the flour, baking powder, salt, and peppers. Set aside.
  4. Fill a deep fryer or Dutch oven with oil. Heat to 375 degrees. See note below.
  5. Using a slotted spoon or fork remove some onions from the buttermilk. Transfer to flour mixture. Coat the onions completely with flour mixture. Using a separate slotted spoon, fork, or tongs shake off excess flour.
  6. Carefully drop the onions into the hot oil. Using an appropriate utensil for hot oil, move the onion straws around gently to separate. When they are evenly golden remove from hot oil to a paper towel covered platter.
  7. Repeat with remaining onions.
Recipe Notes

NOTE 1: As a rule of thumb, you need enough oil so that your food can be kept as separated as possible while cooking, and so that it can be kept fully covered by oil. Overcrowding of a deep-fryer will result in a nothing more than a soggy mess! The oil should be smoking hot before the food is added. A handy test for correct temperature is to toss in a bread cube. It should be a golden color after 30 seconds.

NOTE 2: Once you have enough cooked onions, turn off the oil. The onions in buttermilk will save if refrigerated.