|Fried onion strings|
Ah, onion strings. How many years did I give up this wonderful, greasy treat because I "didn't like onions"? I think it was my husband who finally got be to try these things, and now, they're one of my favorite indulgences. I'll tell you up front, they're a mess to make, but when your family cleans the tray, you know it's all worth it.
To me, these homemade babies taste just as good as what you get in a restaurant, and like I said, they always get eaten. Even my picky kid loves these because they're crispy, salty, flavorful, and fried. A love of fried food is imbedded deep in the genes of both sides of the family, so it just makes sense for my kids to dig these.
I can't say anything else. This is one of those recipes that stands on its own. If you've never make homemade onion rings, and you're not afraid of frying, give it a go. You won't be sorry.
- 2 medium yellow onions
- 1 cup buttermilk
- 1 1/2 cups King Arthur Unbleached All Purpose Flour
- 1 1/2 teaspoons seasoned salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon baking powder
- canola oil for frying
Line a metal cooling rack set inside a baking sheet with a double layer of paper towels. Set aside.
Peel and slice onions into 1/8 inch slices, either circles or strips. Separate rings into a large bowl and pour buttermilk over them. Allow to sit for about 15-30 minutes in the refrigerator while you get the other ingredients and equipment ready.
In another plastic bowl with a tight-fitting lid (Tupperware is good for this, or you can use a gallon size plastic zip top bag), mix the flour, seasoned salt, black pepper, and baking powder. Reserve half of this mixture in a cup or bowl.
In a heavy pan that can handle frying, heat about 1 1/2 inches of canola oil over medium high heat until oil reaches 325 degrees Fahrenheit (or it seems ready to you).
Stir the onions in the buttermilk with clean hands and grab a handful of onions, allowing the buttermilk to drain through your fingers. Drop them into the bowl with the flour mixture, cover tightly, and shake until onions are thoroughly coated. Carefully drop onions a few at a time into the hot oil. Stir gently with a slotted metal spoon to separate. Turn over and/or stir onions as they begin to brown on one side. When they are deep golden brown, remove with the slotted spoon to the paper towel lined cooling rack. Repeat process with remaining onions and add reserved flour mixture as needed. I usually make mine in 2 or 3 batches.
Season with more salt, if desired. Serve hot (but be careful not to burn yourself, of course).
Makes about 5 servings.