Frizzled Onions Recipe

Onions: Thinly sliced onions create the base for this crispy snack.

Buttermilk: Soaks the onions to add flavor and help the coating stick.

All-purpose flour: Used to coat the onions and give them a crunchy texture.

Salt: Enhances the flavor of the onions and the coating.

Freshly ground black pepper: Adds a little spicy kick to the coating.

Vegetable oil: Used for frying the onions until golden and crispy.

One of the most important steps in this Frizzled Onions Recipe is getting the onions coated just right before frying. Here’s how to do it so your onions come out crispy and delicious every time:

1. After soaking your thinly sliced onions in the buttermilk, take a handful and gently shake off any extra liquid. You don’t want them dripping wet because that can make the coating soggy.
2. Next, dip the onions into the flour mixture (which has the salt and pepper mixed in). Make sure each piece is covered well but not clumped together.
3. Once coated, give the onions a little shake to get rid of any extra flour. Too much flour can burn in the oil or make the coating thick and heavy.

Doing this step carefully helps the flour stick to the onions without making a thick paste. That way, when you fry them, the coating crisps up perfectly and stays on instead of falling off in the oil. Plus, it keeps the inside tender and flavorful.

I remember the first time I tried frying onions like this, I didn’t shake off the extra flour well enough. The coating got clumpy and soggy, and the onions stuck together in the pan. After that, I learned to be gentle but thorough with the shaking step. It really makes a difference! Also, soaking the onions in buttermilk first helps the flour stick better and adds a little tang that makes the final frizzled onions taste even better.

So, take your time with this part—it’s a small step that makes your crispy onions taste amazing and look just right.

• thinly sliced onions - Substitute with shallots: Shallots have a milder flavor and can provide a similar texture when fried.

• thinly sliced onions - Substitute with leeks: Leeks offer a slightly sweeter taste and can be sliced thinly to mimic the texture of onions.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and consistency as buttermilk.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to create a buttermilk substitute.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating when frying.

• all-purpose flour - Substitute with rice flour: Rice flour is a great gluten-free option that also results in a crispy texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor but still adds the necessary saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor dimension.

• vegetable oil - Substitute with canola oil: Canola oil has a similar high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and can add a subtle nutty flavor to the fried onions.

• Allow the frizzled onions to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the cooled onions in an airtight container. A glass container with a tight-fitting lid is ideal to maintain their crispiness.
• Place a paper towel at the bottom of the container to absorb any excess oil and moisture.
• If you plan to use them within a few days, keep the container in the refrigerator. They should stay crispy for up to 3 days.
• For longer storage, consider freezing the frizzled onions. Spread them out on a baking sheet in a single layer and place in the freezer for about an hour. This prevents them from sticking together.
• Once frozen, transfer the onions to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, reheat the frozen onions in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their crispiness.
• Avoid microwaving the frizzled onions as it can make them rubbery and lose their crunch.
• For added flavor, sprinkle a bit of salt or pepper after reheating to refresh their taste.

• Preheat your oven to 350°F (175°C). Spread the frizzled onions on a baking sheet in a single layer. Bake for about 10 minutes, or until they are heated through and crispy again.

• Use an air fryer if you have one. Preheat the air fryer to 350°F (175°C). Place the frizzled onions in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick fix, use a skillet. Heat a small amount of vegetable oil over medium heat. Add the frizzled onions and stir frequently for about 5 minutes, or until they are hot and crispy.

• If you’re in a pinch, the microwave can work, though it may not retain the crispiness as well. Place the frizzled onions on a microwave-safe plate lined with a paper towel. Microwave on high for 20-30 seconds, checking for desired warmth.

• Frying pan: A large, deep frying pan is essential for heating the oil and frying the onions evenly.

• Mixing bowl: Use a mixing bowl to soak the onions in buttermilk and another one to mix the flour, salt, and pepper.

• Tongs: Tongs are useful for handling the onions while frying and for removing them from the hot oil.

• Paper towels: Place paper towels on a plate to drain the excess oil from the fried onions.

• Measuring cups: Use measuring cups to accurately measure the buttermilk, flour, and oil.

• Knife: A sharp knife is needed to thinly slice the onions.

• Cutting board: Use a cutting board to safely slice the onions.

• Whisk: A whisk is helpful for mixing the flour, salt, and pepper together.

• Slotted spoon: A slotted spoon can be used to remove the onions from the oil, allowing excess oil to drain back into the pan.

• Thermometer: An oil thermometer ensures the oil is at the right temperature for frying.

Pre-slice onions: Slice the onions in advance and store them in an airtight container in the fridge.

Use a mandoline: A mandoline slicer ensures uniform, thin slices quickly.

Pre-mix flour mixture: Combine the flour, salt, and pepper ahead of time and store in a sealed container.

Heat oil while soaking: Start heating the oil while the onions soak in buttermilk to save time.

Batch frying: Fry onions in larger batches to reduce overall cooking time.

Paper towel prep: Have paper towels ready before you start frying to quickly drain excess oil.