Golden crunchy fried onions (Print version)
Crunchy fried onions with a golden crust enhance burgers, salads, casseroles, and soups.
# What you'll need:
→ Onions
01 - 2 large yellow onions, thinly sliced
→ Coating
02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon salt
05 - ½ teaspoon ground black pepper
06 - ½ teaspoon paprika, optional
→ For Frying
07 - 2 cups vegetable oil, for deep frying
# How to make it:
01 - Separate the thinly sliced onions into individual rings and pat dry thoroughly with paper towels.
02 - In a large bowl, combine all-purpose flour, cornstarch, salt, black pepper, and optional paprika until evenly blended.
03 - Toss onion rings in the flour mixture until fully coated, then shake off any excess flour.
04 - Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
05 - Fry the coated onions in batches, stirring occasionally, until golden brown and crisp, approximately 2 to 3 minutes per batch.
06 - Remove the fried onions with a slotted spoon and drain them on paper towels.
07 - Allow the crispy onions to cool slightly before serving or using as a garnish.
# Expert suggestions:
01 -
- They turn boring meals into something you actually want to eat twice.
- You can make a big batch and they stay crispy for days if you hide them well.
- Theyre cheaper and better than anything from a can.
02 -
- Wet onions will never get crispy, so dry them like your life depends on it.
- If the oil is too cool, theyll soak up grease and turn soggy instead of golden.
- Frying too many at once makes the oil temperature drop and ruins the whole batch.
03 -
- Use a mandoline to get perfectly even slices so they all fry at the same speed.
- Save the leftover seasoned flour in a jar, its perfect for coating chicken or fish later.
- If you dont have a thermometer, test the oil with one onion ring first and adjust the heat before committing the whole batch.