Crisp-Fried Onions (Stegte Log)

"Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark."
photo by lazyme photo by lazyme
photo by lazyme
photo by pammyowl photo by pammyowl
photo by NorthwestGal photo by NorthwestGal
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by diner524 photo by diner524
Ready In:
6 cups




  • Place flour in a bag, add onions and shake to coat evenly with flour.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. What a quick and easy way to make onion rings! I did deep fry them so they came out crispier than they would in a skillet. Thanks for sharing, made for your football win 2013
  2. 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.
  3. I love cooked onions of all kinds, so this recipe appealed to me. And I was definitely pleased with the outcome. I know I'll make this recipe again. I made this to go with a pot of beef and pasta casserole, but think a nice handful of these would be excellent on grilled burgers. They're so good! They don't take long to cook either, and in fact just spooning some onto the paper-lined plate was enough to brown the bulk of them that were in the skillet. But even those that darkened a little too fast were scrumptious. Thanks, Bayhill!
    • Review photo by NorthwestGal
  4. 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.
  5. 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.


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