Prep 1 hr
Cook 15 mins
I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. Straight from Ree Drummond, Pioneer Woman.
- 1 whole large onion
- 2 cups buttermilk (you can use milk-I like soymilk)
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 1 -2 quart canola oil
- black pepper, To Taste
- Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine dry ingredients and set aside.
- Heat oil to 375 degrees.
- Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
- Repeat until onions are gone.
- Eat before your family sees them.
- Repeat with another onion, because they’ll be really mad they didn’t get any.
OMG going straight into my Best of 2014 Cookbook!! So good and addicting! I used regular milk but otherwise made as written. Next time I will have to double or triple the recipe!! Made for Spring PAC 2014.
Very good. Made for PRMR. It was very tasty. I love onions. I used 2% milk with this as buttermilk isn't my favorite. Great and tasty. Thanks fir the recipe!
I would give this recipe 10,20, 30 stars if I could! They taste like onion rings from our favorite local jazz bar. The thinner you cut the onions, the better they are.