Crisp-Fried Onions (Stegte Log)

Total Time
Prep 15 mins
Cook 20 mins

Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark.


  1. Place flour in a bag, add onions and shake to coat evenly with flour.
  2. Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300ºF. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
  3. With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt.
  4. If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.
Most Helpful

Delicious. DD (toddler) devoured hers. Not healthy but you know that. I did make ours gluten free with a white rice flour & tapioca starch blend. (Half the amount of starch) I also dipped the onion rings lightly in beaten egg before adding them to the flour. I used canola oil & sea salt. I might make these again.

UmmBinat April 15, 2010

I made these to go on top of grilled burgers, and they were delicious! Nice and crispy. I used vidalia onions, so there was a hint of sweetness. Made for Football Pool 2013. Thanks for sharing.

breezermom November 12, 2013

These were so good atop of my grilled turkey and avocado burger! I made them in my fry daddy so they would get extra crispy. Wish I would have made more to snack on! Made for Football Pool 2013-14 Win.

AZPARZYCH November 10, 2013