October 3, 2024
Review RecipeFrizzled Onions
Frizzled onions feature thinly sliced onions coated in a crispy flour shell, deep-fried to golden perfection, and used as a delightful garnish to add crunch and flavor to your dishes.
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If you’re looking for a superior, restaurant-quality topping that elevates everything from casseroles to burgers to salads, you need to try our frizzled onion recipe. Each bite delivers a delicate, golden crunch, with just the right balance of salt and spice.
Let’s Dish: About This Recipe
Main Ingredients: Yellow onions, buttermilk, flour, salt, canola oil.
Quick Steps: Soak sliced onions in buttermilk, coat in flour, and fry until golden.
Total Time & Yield: 1 hour 11 minutes.
Why This Recipe
- This fried onions recipe strikes the perfect balance between ease and flavor.
- While some recipes may use buttermilk to tenderize the onions, we believe the quick soak we recommend gives the onions just enough moisture without making them soggy, ensuring they fry up beautifully crisp.
- Plus, by allowing you to customize the seasoning to your liking, you get total control over the flavor profile—perfect for adding a personal touch to casseroles, burgers, and more.
- This makes our fried onions not only quick and delicious but also incredibly versatile for topping casseroles, salads, or as a side dish.
Frizzled Onions Ingredients
Our French fried onions recipe includes thinly sliced yellow onions, which provide a sweet and savory flavor, while buttermilk tenderizes the onions and adds a subtle tanginess.
All-purpose flour creates a crisp texture and enhances the onions’ flavor, while a touch of salt brings out their natural sweetness, elevating the overall taste.
You’ll need:
- ½ pound (2-3) small yellow onions, very thinly sliced and separated into individual rings
- 1½ cups of buttermilk
- 1½ cups of all-purpose flour
- 1 teaspoon of salt
- Canola oil for frying (the amount will vary according to the size of your pot)
Substitutions and Additions
YELLOW ONIONS: You can experiment with small, sweet Vidalia onions or small white onions for a different flavor profile for your crispy fried onions.
BUTTERMILK: In case you don’t have buttermilk on hand, mix two cups of whole or 2% milk with two tablespoons of white vinegar as an excellent alternative.
How To Make This Frizzled Onions Recipe
Let’s have a look at how to coat and fry up these tasty onions to add to all of your delicious dishes.
OUR RECIPE DEVELOPER SAYS
Ensure the onions are sliced very thinly to achieve that delicate, crispy texture.
STEP ONE: Add the sliced onions and buttermilk to a large bowl. Allow the onion slices to soak in the buttermilk for one hour.
STEP TWO: Add all-purpose flour and salt in a shallow dish. Stir to combine.
STEP THREE: Remove a handful of the buttermilk-coated onion slices, allowing any excess buttermilk to drip back into the bowl, then add the onion slices to the dish of the flour mixture.
Toss to evenly coat all the onion slices with the flour.
STEP FOUR: Remove the flour-coated onions from the bowl, being sure to shake off any excess flour from the onions, and place the flour-coated onions onto a plate.
Repeat steps three and four until all the onion slices are coated in flour.
STEP FIVE: Add the canola oil to a large, heavy-duty pot, and heat the oil to 375°F. You can use a candy thermometer to keep an eye on the temperature of the oil.
PRO TIP:
You can use an electric deep fryer to fry these onions. You just need to follow the operating instructions for your brand of deep fryer. You will still need to fry the onions in batches at 375°F.
STEP SIX: Add a third of the flour-coated onions to the pot of hot oil. Fry the onions for 1½-2½ minutes or until lightly golden and crispy.
PRO TIP:
You will need to fry your onions in multiple batches. You do not want to add too many onions at once, or you may cause your oil to bubble up too much and can cause an overflow of hot oil from your pot.
STEP SEVEN: Using a slotted spoon or a spider strainer, remove the fried onions from the pot and transfer them to a paper towel-lined plate to allow the excess oil to drain.
STEP EIGHT: Repeat steps six and seven until all the onions have been fried.
How To Serve
Top your green bean casserole with a generous helping of frizzled onions for a delightful Thanksgiving side dish.
Elevate your homemade burgers by adding frizzled onions for a crunchy, savory kick.
Create the ultimate loaded baked potato by sprinkling frizzled onions, bacon bits, and cheddar cheese over the fluffy potato.
Our air fryer onions are another way to take your dishes to the next level. Our fried chicken sandwich would be another great sandwich to top with onions.
MORE FRIED RECIPES
Storage
Whether you’re planning to make these ahead or have leftovers to preserve, here’s what you need to know:
MAKE AHEAD: You can prepare the onion slices and store them in the refrigerator in an airtight container, ready for a quick fry.
IN THE FRIDGE: Store leftover crispy onions in an airtight container in the fridge for up to two days.
IN THE FREEZER: To freeze, store frizzled onions in an airtight container for up to two months. Thaw in the refrigerator before reheating.
REHEATING: Reheat frizzled onions in the oven at 375°F for 5-10 minutes or until they regain their crispiness. Microwave briefly if needed.
Why We Love This Recipe
IRRESISTIBLE CRUNCH: The crispy texture of frizzled onions adds a satisfying crunch to any dish, elevating it to a whole new level.
VERSATILE TOPPING: These onions are not just a garnish; they’re a versatile topping that complements a wide range of dishes.
FLAVOR BOOST: Frizzled onions provide a delightful flavor boost that enhances the taste of soups, salads, and more.
Our frizzled onions recipe is a game-changer for your meals. With its irresistible crunch and versatility, it can elevate everyday dishes to gourmet status. So, give them a try and savor the extra layer of flavor they bring to your table.
Frequently Asked Questions
Can I use other types of onions?
You can experiment with sweet Vidalia or white onions for a different flavor in this easy recipe.
Can I make these deep-fried onions without buttermilk?
Absolutely, you can use a milk and vinegar mixture as a buttermilk substitute.
Can I fry them all at once?
It’s best to fry them in batches to prevent overcrowding and ensure even cooking.
How do I prevent oil splatters while frying?
Pat the onion slices dry before coating them in flour to minimize splattering.
Can I store them at room temperature?
It’s best to store them in the fridge or freezer to maintain their crispiness.
How do I know when they’re done frying?
They should turn golden brown and crispy; avoid overcooking, as it can make them bitter.
Can I use a different type of oil for frying?
Canola oil is recommended for its neutral flavor, but you can experiment with other oils if desired.
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Frizzled Onions
Frizzled onions feature thinly sliced onions coated in a crispy flour shell, deep-fried to golden perfection, and used as a delightful garnish to add crunch and flavor to your dishes.
Prep Time 1 hour 5 minutes
Total Time 1 hour 11 minutes
Servings 2
Ingredients
- ½ pound yellow onions, 2 to 3 small very thinly sliced and separated into individual rings
- 1½ cups buttermilk
- 1½ cups all-purpose flour
- 1 teaspoon salt
- Canola oil, for frying the amount will vary according to the size of your pot
Instructions
- Add the sliced onions and buttermilk to a large bowl. Allow the onion slices to soak in the buttermilk for 1 hour.
- In a shallow dish, add the all-purpose flour and salt. Stir to combine.
- Remove a handful of the buttermilk-coated onion slices, allowing any excess buttermilk to drip back into the bowl, then add the onion slices to the dish of flour. Toss to evenly coat all the onion slices with the flour.
- Remove the flour-coated onions from the bowl, being sure to shake off any excess flour from the onions, and place the flour-coated onions onto a plate. Repeat steps 3 and 4 until all the onion slices are coated in flour.
- Add the canola oil to a large, heavy-duty pot, and heat the oil to 375°F. You can use a candy thermometer to keep an eye on your oil temperature.
- Add a third of the flour-coated onions to the pot of hot oil. Fry the onions for 1½-2½ minutes or until lightly golden and crispy.
- Using a slotted spoon or a spider strainer, remove the fried onions from the pot and transfer them to a paper towel-lined plate to allow the excess oil to drain.
- Repeat steps 6 and 7 until all the onions have been fried.
Notes
- Ensure the onions are sliced very thinly to achieve that delicate, crispy texture.
- You can use an electric deep fryer to fry these onions. You just need to follow the operating instructions for your brand of deep fryer. You will still need to fry the onions in batches at 375°F.
- You will need to fry your onions in multiple batches. You do not want to add too many onions at once, or you may cause your oil to bubble up too much and can cause an overflow of hot oil from your pot.
Nutrition
Calories: 45kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 166mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 0.2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Gloria Tomczak says
OMG! They never made it long enough to serve with anything. The first batch is gone before the second batch is done. Yummy!