Thin, Crispy and So Tasty: Onion Strings

September 11, 2011 § 2 Comments

What goes great with onion rings?  A great big juicy hamburger, of course!  But whenever my husband and I think of onion rings, it reminds us of Papa Hammer.  When he would cook steak, he would also cook up a big batch of crispy onion rings.  Papa Hammer would marinate the slice onion overnight in buttermilk.  He used to say that this was the key to a great onion ring.  So in true Papa Hammer form, I too marinate my strings in buttermilk.  This recipe is a tribute to him.  Who knows, he might have even liked these better than his own rings.  Maybe.  Just maybe. 🙂

  • 1 sweet onion, thinly sliced
  • 2 cups of buttermilk
  • 2 cups of flour
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper
  • slight pinch of cayenne pepper
  • 1 qt canola oil

Thinly slice the onion and place into a bowl.  Pour buttermilk over the top and let sit for at least 4 hours (longer if possible).  In a large dish, mix together flour, salt, pepper, and cayenne.  When ready to cook, pour canola oil into a large pot or fryer.  Heat to 350 degrees.  Remove onion from bowl in small batches and dredge in the flour mixture.  Fry each batch until golden brown.  Drain on paper towel and season again with salt right after they come out of the oil.  Repeat until all the onions have been fried.  Eat them with whatever you like or just by themselves.  Hopefully you won’t eat them all before they get to the table.  They are addicting and totally irresistable.

(Below is my sweet boy with a huge bowl of onion strings)

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