I am so super excited to share this recipe with you! It is a staple in my home. When we make burgers on the grill we always either make Onion Strings and Rings or French Fries to go with them.
We love how thin these onion strings and rings are. In this recipe, I use a slicer because I can create strings and rings as I go along slicing the onion. When I start slicing, I get the rings because I am at one end of the onion and as I move on, the onion becomes wider, that creates the strings, then as it gets to the other end of the onion, I get rings again.
If I ever just want to make thicker onion rings, I cut the onion by hand to make the rings thicker and follow the recipe the same way.
You can sprinkle with salt and pepper after frying and even add seasonings and spices to the flour prior to the dredging process to enhance the flavor. But here I just wanted to show you the most basic recipe and leaving you to play with it.
What can you add to the flour? paprika, italian seasoning, cumin, dried rosemary, even dried mustard! So many options!!!!
Onion Strings and Rings
- 2 large yellow onions
- 1 quart buttermilk
- 4 cups flour divided
- Mazola Corn oil to cover about 2" depth in skillet
Spicy Mayo Mustard Sauce
- 6 tbs mayonnaise
- 2 tbs spicy brown mustard
- 1 dash hot sauce or to taste
- Cut one end of the onion off.
- Peel the onion.
- If using a slicer, slice to create rings at first and once the onion becomes wider, focus on slicing the sides and creating strings. As onion gets to the other end, you can focus on creating rings again.
- In a bowl, separate your strings and rings well and pour buttermilk over them. Mix well. I like to use my hands to make sure I get all of it.
- Cover and refrigerate for about 4 hours.
- When ready to fry, place 2 cups of flour on a plate. Add any seasonings or spices you want at this time and mix well.
- Add onions a bit at a time making sure you get as much of the buttermilk shaken off as you can.
- Dredge the onions in the flour making sure you coat well and move over to another plate. Continue on to the rest of the onions, adding more flour for dredging as you go along.
- Heat oil over medium heat while you dredge the onions.
- Once oil is hot, add one piece of onion string or ring to test if it is ready to fry. Once it is, add pieces a couple at a time. Make sure you don't stack them as we will fry in batches.
- A couple of minutes into frying, move the onions around a bit. Make sure to watch my video.
- Continue to flip and move around pan while they fru to ensure even cooking and color.
- When the first batch is done, remove to a paper towel lined serving dish. Continue to fry the rest.
- To keep your batches warm, set your oven to "warm" and keep the ready batches there while you fry the rest. If your oven doesn't have a "warm" setting, set it at 180ᴼ degrees and you are good to go!
Simple Spicy Mayo Mustard Sauce for dipping
- Mix mayonnaise, mustard and hot sauce and you are all done!