Prepare to embark on a mouthwatering culinary journey that transforms the humble Vidalia onion into a crispy, golden delicacy that will have everyone at your table begging for more! These irresistible deep-fried onion strips are not just a side dish – they're a Southern-style sensation that combines the natural sweetness of Vidalia onions with a perfectly crisp, seasoned coating that crunches with every single bite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 2 large Vidalia onions, sliced
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup cornmeal
- Oil for frying
- Salt and pepper to taste
Instructions
- Prepare the onions by peeling and cutting Vidalia onions into thin, uniform strips approximately 1/4 inch thick, ensuring consistent size for even cooking.
- Set up three separate shallow dishes: one with all-purpose flour seasoned with salt and pepper, another with buttermilk, and the third with cornmeal mixed with additional salt and pepper.
- Heat vegetable or peanut oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), using a cooking thermometer to maintain accurate temperature.
- Dredge each onion strip first in seasoned flour, then dip completely in buttermilk, and finally coat thoroughly in cornmeal mixture, shaking off excess coating between each step.
- Carefully lower breaded onion strips into hot oil in small batches, avoiding overcrowding to ensure crispy, golden-brown results.
- Fry strips for 2-3 minutes, turning occasionally, until they achieve a deep golden color and become crisp and crunchy.
- Remove fried onion strips using a slotted spoon and drain on paper towels to remove excess oil.
- Season immediately with additional salt if desired and serve hot as a side dish or appetizer.
Tips
- Temperature is Key: Always use a cooking thermometer to maintain oil at exactly 350°F (175°C) for the crispiest results.
- Slice Uniformly: Cut onion strips to the same thickness (about 1/4 inch) to ensure even cooking and consistent crunchiness.
- Don't Overcrowd: Fry in small batches to prevent the oil temperature from dropping and to achieve maximum crispiness.
- Drain Properly: Use paper towels to remove excess oil and keep the strips crisp and not soggy.
- Serve Immediately: These strips are best enjoyed hot and fresh, right after cooking when they're at peak crunchiness.
- Experiment with Seasonings: Try adding cayenne pepper, garlic powder, or smoked paprika to the cornmeal mixture for extra flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: 45g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: mg
