These homemade crispy thin onion strings are a fun alternative to fries and make for a great burger topper, too.
The absolute key to this recipe is the temperature of the oil. This will determine entirely if your onion strings end up golden and crispy, or if they end up greasy and soggy. In fact, this rule applies to anything you’re frying. The oil must be over 350f to achieve those crispy results. I recommend you actually fry at 375f, because this will give you even faster crispiness. And – you should wait for the oil to reach back up to temperature between the batches. You’d be surprised how much the temperature drops once the food goes in! I recommend using a thermometer to accurately check the oil temp.
As with most fried foods, it’s not recommended you make these onion strings in advance. You CAN make them the day of and leave them sitting on a rack – this will be cold but crispy. You can reheat them for 5-10 minutes in a 400f oven if desired.
Remember – these are onion strings, not onion rings. It’s all about the thickness of the slices. Aim for slices that are 1/8″ thick. The easiest way to achieve this is to use a kitchen mandoline, which helps you slice fruit & veg razor thin. They’re not expensive, and you will find yourself using it for lots of other recipes, like super fine coleslaw or this fennel salad.
I use my Hardcore Carnivore Red rub to season the flour for these onion strings – if you don’t have it, you can use a combo of preferred spices, but why wouldn’t you make your life easier and just use a super-tasty all in one?Print