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If you caught my last post, you are well aware that Thanksgiving is my favorite holiday. I’m like Will Ferrell in “Elf” when it comes to Thanksgiving. It is a holiday all about food and family.
Tonight I am making crispy onion straws for my my scratch made green bean casserole. They are also a delicious appetizer when paired with a spicy aioli.
I start with the biggest onion that I can find. Why because, I can’t resist eating them as they come out of the fryer. That’s the one advantage of being the cook, you always get to sample the food.
Cut the top off of the onion, leaving the root end on. Slice the onion in two and then peel the outer skin off. Slice the halves into about 1/4 of an inch thick slices. I use a mandolin, it makes the job a lot quicker and keeps the slices all the same thickness.
Place the onion into a bowl and add buttermilk to cover the onion, about 1 cup. Place into the refrigerator for at least an hour up to overnight.
In a shallow bowl add 3 cups of all purpose flour. To the flour add 3 teaspoons of garlic powder, 2 tablespoons of kosher salt and 3 teaspoons of black pepper. Use a Whisk to combine the ingredients.
Add an inch of canola oil to a cast iron skillet over medium heat and allow the oil to come up to temperature. I usually drop a small piece of onion in and as it begins to sizzle I know that the oil is ready to go.
Take the onions out of the buttermilk, place onto a paper towel lined plate to drain the excess liquid. Drop the onions into the flour mixture and coat. Shaking off the excess flour and add the onions in small batches to the oil. When the tops begin to brown turn them over using a slotted spoon or a kitchen Spyder.
Once the onions are golden brown, remove from the oil with a slotted spoon or Spyder to a paper towel lined tray. This will allow the excess oil to drain off. Be sure to add sea salt to the onions as soon as you remove them and they are still hot.
They are ready to enjoy with a dipping sauce, plain or place them into a container to use in green bean casserole. That’s what these are destin for in my next post.
Crispy Onion Straws
These super crispy onion strings are amazing on their own as a snack, just add a little spicy aioli and your in business. They will also take your Thanksgiving green bean casserole to an entirely new depth of flavor.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 4 Cups
Ingredients
- 1 Large Onion
- 1 - 2 Cups Buttermilk
- 3 Cups All Purpose Flour
- 3 Teaspoons Garlic Powder
- 2 Tablespoons Kosher Salt
- 3 Teaspoons Black Pepper
- 1 tablespoon Sea Salt For after the fry
Instructions
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Cut the top off of a large onion, leaving the root on. This will keep the onion together as you slice it up.
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Cut the onion in half lengthwise and peel the outer skin away. Slice the halves into 1/4 thick slices.
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Cover the onions with buttermilk, about 1 cup and place into the refridgerator for at least an hour.
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In a shallow dish add the flour, Garlic Powder, Salt and Pepper and whisk together until well incorporated.
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Drain the buttermilk from the onions and shake off the excess. Place the onions into the flour mixture and toss to coat evenly.
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In a cast iron skillet over medium heat add about 1 inch of canola oil and heat to 350 degrees.
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Shake off the excess flour and fry the onion strings in small batches until golden brown. Flipping them over in the oil once with a slotted spoon.
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Remove the finished onion strings to a paper towel lined tray to allow the excess oil to drain. Be sure to give them a healthy pinch of sea salt after they come out of the oil.
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