Golden crunchy fried onions

I started making these on a rainy Tuesday when I had nothing but onions and a craving for crunch. The smell alone pulled my neighbor to the door. Now I keep a jar in the pantry because everything tastes better with a handful on top.

The first time I made these for a potluck, someone asked if I bought them from a restaurant. I didnt correct them right away. When I finally admitted I fried them in my tiny kitchen that morning, three people asked for the recipe before I even sat down.

Ingredients

• Yellow onions: Yellow onions get sweeter when you fry them, and they hold their shape better than white ones.
• All-purpose flour: This is your base for that crispy shell, but dont skip the cornstarch or theyll turn soft too fast.
• Cornstarch: The secret to keeping them shatteringly crisp even after they cool down.
• Salt and black pepper: Simple seasoning that lets the onion flavor shine without fighting it.
• Paprika: Optional, but it adds a gentle warmth and a deeper golden color I really like.
• Vegetable oil: You need enough to submerge the onions, and it should be neutral so it doesnt compete with the flavor.

Instructions

Prep the onions:

Slice them thin and pull the rings apart gently. Pat them completely dry or the coating will turn to mush instead of crisping up.

Mix the coating:

Whisk together the flour, cornstarch, salt, pepper, and paprika in a big bowl. Make sure its evenly mixed so every onion tastes the same.

Coat the onions:

Toss the onion rings in the flour mixture until theyre fully covered. Shake off the extra or youll get clumps that burn before the onion cooks.

Heat the oil:

Bring it to 350°F in a deep skillet. If you dont have a thermometer, drop in a pinch of flour, it should sizzle right away but not smoke.

Fry in batches:

Dont crowd the pan or the temperature drops and they get greasy. Stir them gently and pull them out when theyre golden, about 2 to 3 minutes.

Drain and cool:

Set them on paper towels and let them breathe. Theyll crisp up even more as they cool, so dont worry if they seem a little soft at first.

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I made these for my dad once and he put them on his scrambled eggs. I thought he was being weird until I tried it myself. Now I fry a double batch every time because they disappear faster than I expect.

How to Store Them

Let them cool completely before you seal them up, or the steam will make them limp. I keep mine in a glass jar with a loose lid for up to three days. If they lose their crunch, you can pop them in a warm oven for a few minutes and theyll wake back up.

Ways to Use Crispy Onions

I throw them on green bean casserole, obviously, but also on rice bowls, mac and cheese, mashed potatoes, and even plain yogurt with a pinch of salt. Theyre the easiest way to make something feel finished without actually cooking more.

Flavor Twists Worth Trying

Add garlic powder or onion powder to the flour for a deeper savory hit. A pinch of cayenne gives them a quiet kick that sneaks up on you. You can also use smoked paprika instead of regular if you want them to taste a little campfire-like.

• Try adding a teaspoon of ranch seasoning to the coating for a tangy twist.
• Swap half the flour for chickpea flour if you want them a little nuttier.
• If you want them sweeter, dust them with a tiny bit of sugar right after frying.

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These onions taught me that the smallest things can make the biggest difference. Keep a batch around and youll never eat a boring meal again.

Frequently asked questions about this recipe

→ How do I achieve crispy onions without sogginess?

Ensure onions are well dried before coating to prevent excess moisture. Use a mix of flour and cornstarch for the coating and fry at the correct oil temperature for a crisp result.

→ Can I use other types of onions for this method?

Yellow onions are ideal for their sweetness and texture, but white or red onions can work if sliced thinly for consistent frying.

→ What oil is best for frying the onions?

Use neutral vegetable oils with high smoke points, such as canola or sunflower oil, to achieve even frying and a golden crisp.

→ How should I store leftover crispy onions?

Cool fully and keep in an airtight container at room temperature for up to three days to maintain their crunch.

→ Can I add extra flavors to the coating?

Yes, incorporating spices such as paprika, garlic powder, or cayenne into the flour mixture adds a flavorful kick to the coating.