Recipes Side Dishes Potatoes Shoestring Onions

Shoestring Onions

Shoestring Onions is rated 5.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6

Use a mandoline to cut the onions into narrow strips. Serve these crispy fried onions alongside our barbecue sloppy Joes.

Ingredients:

  • 2 yellow onions, about 1 1/2 lb. total, quartered and cut into 1/4-inch-thick strips
  • 3 cups buttermilk
  • 2 Tbs. kosher salt, plus more, to taste
  • Vegetable oil for frying
  • 2 cups all-purpose flour
  • 2 cups medium-grind cornmeal

Directions:

Put the onions in a large bowl. Add the buttermilk and 1 Tbs. of the salt and stir to coat evenly. Refrigerate for 30 to 45 minutes.

Preheat an oven to 200°F. Line a baking sheet with paper towels. Set a wire rack on another baking sheet.

In a large pot over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 350°F on a deep-frying thermometer.

In a bowl, whisk together the flour, cornmeal and 1 Tbs. of the salt. Remove one-fourth of the onions from the buttermilk mixture, allowing the excess liquid to drip off. Place the onions in the cornmeal mixture and toss to coat evenly. Transfer to a large plate. Gently drop the coated onions into the hot oil and fry until golden brown and crisp, 3 to 4 minutes. Transfer to the paper towel-lined baking sheet to drain, then season with salt. Transfer to the wire rack-lined baking sheet and keep warm in the oven. Repeat with the remaining onions in 3 more batches. Serves 6.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Juicy, Tender, & Easy I made this and it was beyond wonderful! The onions were firm, but super juicy and not oniony at all! The only recommendation I would make is that the 2 cups each of flour and corn meal make way too much breading. The next day I used 1 large onion and only used 1 and 1/2 cups of each (since I had stupidly thrown away the breading) and I still had lots left over. You could probably halve the flour and corn meal for 2 lrg onions. I did add salt per recipe (I use the low salt version) honestly I don't think you need it...seemed too salty and took away from the receipe. Very easy to make and used my own fryer so it was quick and fast.
Date published: 2012-08-18
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