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- one large onion
- buttermilk enough to coat onions
- 2 cups AP flour
- one teaspoon kosher salt and pepper
- vegatable oil for frying
First you need to slice your onions super thin and you can achieve this a couple of different ways: You can either slice your onion by hand using a very sharp knife, or you can use a mandolin set on the thinnest possible setting, or if you’re lucky like I am you can use a fancy Japanese Diakon cutter that will do the job in seconds. If you are slicing the onions by hand, make sure to cut the onion in half from root to stem. Lay the flat part on the cutting board and using a sharp knife, slice the onion into very thin strips.
If you are using a large onion, use about 2 cups of flour and season it with 1 teaspoon each of kosher salt and pepper. Make sure to mix it all well together and set aside.
Add the buttermilk to a small bowl then add the onions and allow them to sit in the buttermilk for a few minutes. When ready, remove them from the buttermilk, drain off the excess liquid and toss them into the seasoned flour. Make sure that all of the onions get coated well and look dry.
Next, heat your oil to 375°F and begin frying your onion straws in small batches until they take on a golden brown color. When the onions are almost done, the sizzle of the oil will also diminish, letting you know that most of the moisture has evaporated. Remove them from the hot oil onto a paper lined plate, and your delicious snack or garnish is now ready to enjoy.