Fried Onion Straws Food

FRIED ONION STRAWS

Steps:

• Add the milk and vinegar to a 9x13 inch dish and whisk to combine. Peel and slice the onion into very thin rings (a mandolin works great). Place the sliced onions in the milk and press the onions down into the milk. It's ok if they're not completely submerged, just stir them a bit while they soak for 30 minutes.
• When the onions are soaking, add the flour, garlic salt, paprika, and pepper to a medium bowl. Whisk to combine.
• Add the oil to a large heavy bottom pot and heat over medium high heat. Dredge the onions in the flour mix and shake off the excess flour. When the oil reaches 350 degrees, fry the onions in batches until golden brown, about 1-2 minutes. Drain the onion straws on paper towels and season with salt. Repeat the process with the remaining onions. Serve immediately.

CRISPY FRIED ONION STRAWS

Steps:

• Slice onion into 1/4" slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk, and rest in fridge
• Soak onions in buttermilk for one hour. Drain buttermilk well from onions
• FOR EASY, HANDS-FREE BREADING: Use a Tupperware-like container that has a cover!
• Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into container.
• Using tongs or a fork, transfer onions in batches into flour mixture. Cover with lid, and shake vigorously. Transfer seasoned onions to a plate
• Add enough oil for a 1/2" depth and heat in large fry pan. Test the oil with a small piece of onion: when onion immediately begins to bubble and raises to the surface, the oil is hot enough
• Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
• Watch carefully, as onions will only take about 2 minutes to cook. Transfer cooked onions to paper towels to drain. Immediately sprinkle with sea salt
• When completely finished, sprinkle with additional paprika, if desired.

ONION STRINGS

Steps:

• Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
• In a bowl, combine the flour, salt, black pepper and cayenne, and set aside.
• Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 375 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
• Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess.
• Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up, and watch them! They'll be ready to remove from the oil in no time flat.
• When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate.
• Repeat with the remaining onion slices and serve immediately.
• Pile these on top of a juicy grilled hamburger - to die for!

EASY ONION STRAWS

Steps:

• Pre heat deep fryer.
• Cut an onion into thin slices.
• Sautee' over medium heat until tender.
• Mix eggs, milk, salt, pepper and chilli powder in bowl MIX WELL.
• Strain onions.
• Add flower, the amount varies by size of onion.
• deep fry until golden brown.
• add a bit more salt and pepper.

FRIED ONION STRAWS WITH CREOLE MUSTARD DIPPING SAUCE

Steps:

• With a mandoline slicer for fast and even slices (be sure to use the guard and be very careful not to cut fingers) cut onions 1/8 inch for straws and thicker for onion rings if desired.
• Once sliced, for straws separate rings and pull slightly apart to break them.
• In a bowl place evaporated milk, sugar, 1/4 teaspoon salt and hot sauce; whisk to dissolve sugar.
• Place onions in mixture and let sit for 5 to 10 minutes, stirring to coat well.
• Mix flour, cornmeal, baking soda, Old Bay Seasoning, cayenne pepper, and.
• 1 teaspoon salt in a ziploc bag; close and shake to mix.
• Heat oil hot to about 375 or 350 degrees Fahrenehit.
• Drain a handful or two of onions; place in bag and shake to coat well.
• Shake off excess and fry until crispy and golden brown, about 4 minutes.
• Drain on paper towels.
• Repeat until all onions are done.
• Serve immediately with the creole mustard dipping sauce.
• CREOLE MUSTARD DIPPING SAUCE:.
• In a small bowl, combine creole seasoning, garlic powder, onion powder, spicy brown mustard, dry ranch dressing mix, lemon juice, hot sauce, sour cream, and salt.
• Cover and chill.
• Yield: 1 cup.

ONION STRAWS (FRENCH FRIED ONIONS)

Steps:

• With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
• Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
• When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
• Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.

FRIED ONION STRIPS

Steps:

• Place oil in a deep skillet until it comes about 1-inch up the side of the pan. Heat oil to 360 degrees F.
• Mix buttermilk, egg, and hot sauce in a medium bowl. Mix flour, cayenne, 1 teaspoon salt, and pepper in a bag. Pat onion slices dry and dip in the buttermilk mixture to coat. Transfer slices to bag and toss to coat. Deep-fry onions in batches until golden, about 2 minutes. Transfer to a paper towel-lined plate to drain, sprinkle immediately with salt, and serve.

ONION STRAWS

Steps:

• Cut onions into very thin slices; separate into rings.
• In medium bowl, combine pancake mix, sparkling water, chili powder and salt; beat until smooth.
• In a large saucepan or deep fryer, heat oil to 375. Stir onions into batter. With 2 forks, lift onions from batter in small portions. Drop into hot oil just until surface of oil is cover with onions; fry 1 to 2 miniutes or until crisp and browned.
• Remove onions from hot oil; drain on paper towels. Repeat with remaining onions. Refrigerate.
• In a small bowl; combine sour cream and taco seasoning mix; blend well. Refrigerate until ready to use.
• When ready to serve, heat oven to 375. Bake onions 10 minutes or until crisp. Stack on a platter and serve with dipping sauce.

CRISPY FRIED ONION STRINGS

Steps:

• Slice onion into thinnest possible rings.
• Place in a shallow dish.
• Combine ranch dressing and milk and pour over onions.
• Cover and refrigerate at least 1 hour.
• In a plastic bag, combine flour, salt, black pepper and cayenne pepper.
• Shake to evenly distribute ingredients.
• Heat oil to 375° in deep saucepan.
• Remove a small handful of onion rings from dressing and shake off excess.
• Drop into flour, separate rings and shake to coat.
• Drop a few rings at a time into hot oil and cook until golden.
• Remove from hot oil with a slotted spoon and drain on a paper towels.
• Repeat with remaining rings until all have been battered and fried.
• Keep warm.