Lisas Fried Onion Strips Food

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!

FRIED ONION STRIPS

Steps:

• 1. Whisk together buttermilk and Tabasco; pour over onion string in shallow dish to cover and soak 20 minutes. Heat oil in large sauté pan over medium high til it reaches 375. Whisk together flour, cumin, salt, and pepper.
• 2. Remove a handful of strings from buttermilk, allow excess to drip off, then toss strings in flour mixture. Shake off excess. Drop coated string into hot oil and fry til golden, 3 to 4 minutes. Transfer fried strings to a paper towel lined baking sheet. Season with additional salt if desired. Repeat coating and frying til all strings are fried

LISA'S FRIED ONION STRIPS

Steps:

• 1. Place oil in a deep skillet until it comes abut 1 inch up the side of the pan. Heat oil to 360 F. Mix buttermilk, egg, and hot sauce in a medium bowl. Mix flour, cayenne, 1 teaspoon salt and pepper in a brown 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.

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.

FRIED ONION STRIPS

Steps:

• Heat oil in deep pan (about 1-inch) to 360 degrees.
• Combine buttermilk, egg, and hot sauce in a medium bowl.
• Mix flour, cayenne,1 teaspoons salt and pepper in a bag.
• Peel the onions, after cutting off the top and bottom, halve the onion from top to bottom, placing cut side down, cut into 1/2 inch strips. Separate.
• Pat dry and dip in buttermilk mixture to coat.
• Transfer slices to bag and toss to coat.
• Deep-fry in batches until golden, about 2 minutes.
• Transfer to paper towel-lined plate to drain.
• Sprinkle with sea salt.
• Serve.

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.

FRIED ONION STRIPS

Steps:

• Heat the oil in a skillet. Add the onions and saute over medium heat, stirring from time to time, until they begin to color. Stir in the turmeric and continue sauteing until the onions are golden brown.
• Drain onions, reserving the oil. Separate onions into strips and spread on paper towels to dry. Store onions in an airtight container, where they will keep for months, and reserve oil in a jar for cooking.