Crispy Frizzled Onions
I still remember the first time I sprinkled a pile of hot, crackling frizzled onions over a burger — the sweet, caramelized tongue of onion wrapped in a crunchy, salty shell transformed an ordinary meal into something utterly addictive. Crispy frizzled onions are thinly sliced onions soaked in buttermilk, dredged in seasoned flour, and fried until golden. They’re perfect for topping burgers, salads, steaks, or for serving as a crunchy snack with aioli.
Why you’ll love this dish
These onions deliver big texture and flavor with very little fuss. They’re:
- Fast to prep (30–45 minutes including soaking).
- Budget-friendly — all you need are pantry staples and two large onions.
- Extremely versatile — use them on sandwiches, salads, or as a side.
- Kid- and crowd-friendly — the crispy crunch wins over picky eaters.
“These turned our weeknight burgers into something restaurant-level — crunchy, slightly sweet, and totally irresistible.” — a dinner-table review
They’re ideal for weeknight upgrades, weekend BBQs, or adding contrast to creamy, soft dishes like mac and cheese.
How this recipe comes together
Step-by-step overview: Thinly slice onions, let them mellow in buttermilk (this softens the onion bite and helps the flour stick), toss in a seasoned flour mixture, then fry in hot oil in small batches until deeply golden and crisp. Drain briefly and serve immediately for best texture. Expect about 15 minutes active cooking time once the onions are prepped.
What you’ll need
- 2 large onions (yellow or sweet onions work best)
- 1 cup buttermilk (or plain yogurt thinned with a splash of milk)
- 1 cup all-purpose flour (can substitute 3/4 cup gluten-free flour blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (vegetable, canola, or peanut oil are good)
Notes: Use yellow or sweet onions for the best balance of sweetness and structure. If you want a spicier kick, add 1/2 teaspoon smoked paprika or 1/4 teaspoon cayenne to the flour.
Step-by-step instructions
- Slice the onions very thin: cut into rings about 1/8-inch thick so they crisp quickly. Separate the rings.
- Soak the onions: place the rings in a bowl with the buttermilk and let them sit for at least 30 minutes. The buttermilk softens the sharpness and helps the flour adhere.
- Make the coating: whisk together the flour, salt, and black pepper in a shallow bowl or plate.
- Heat the oil: pour 1–2 inches of oil into a deep skillet and warm over medium heat until it reaches about 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.
- Dredge and fry: working in small batches, lift the soaked onion rings out of the buttermilk, shake off excess, and coat thoroughly in the flour. Fry until golden brown and crisp, about 2–3 minutes per batch, turning once.
- Drain and serve: remove with a slotted spoon and drain on paper towels. Serve warm on burgers, salads, or with a garlicky aioli.
Best ways to enjoy it
- Topping for burgers: pile the onions on a smashed burger with sharp cheddar for contrast.
- Salad crunch: scatter over a wedge or mixed green salad instead of croutons.
- Appetizer dipper: serve with chipotle mayo, garlic aioli, or ranch.
- Comfort food accent: use them to finish mashed potatoes, mac and cheese, or open-faced hot sandwiches.
For plating, serve a small heap on a parchment-lined plate to preserve crispness, or nestle a few atop the main dish just before serving.
Storage and reheating tips
Short-term: Store leftover frizzled onions in a single layer on a paper towel in an airtight container at room temperature for up to 24 hours. They lose crispness more quickly in the fridge.
Reheating: To re-crisp, spread on a baking sheet and heat in a 375°F (190°C) oven for 5–8 minutes until crunchy again. Avoid microwaving — it makes them soggy.
Freezing: Flash-freeze fried onions on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a hot oven (400°F / 200°C) for 6–10 minutes to regain crispness.
Food safety: Cool to room temperature before refrigerating, and don’t leave fried foods at room temperature more than 2 hours.
Pro chef tips
- Slice uniformly: Use a mandoline or sharp knife for even slices; uneven thickness leads to mixed textures.
- Don’t overcrowd the pan: Frying in small batches keeps oil temperature steady and ensures even browning.
- Shake off excess buttermilk: Too much wetness creates clumped coating; let excess drip before dredging.
- Season the flour well: Salt and pepper (and optional spices) in the flour give deeper flavor than salting afterward.
- Oil temp matters: If the oil is too cool, onions will absorb oil and become greasy; too hot and they burn before crisping.
Creative twists
- Panko crunch: Mix 1/2 cup panko into the flour for extra crunch.
- Beer batter: Replace buttermilk + flour with a beer batter for thicker, fluffier frizzles.
- Gluten-free: Use a 1:1 gluten-free flour blend and fry the same way.
- Spiced versions: Add curry powder, Cajun seasoning, or za’atar to the flour for regional flair.
- Baked alternative: Toss coated onions on a parchment-lined sheet sprayed with oil and bake at 425°F (220°C) until golden, flipping once (texture will be lighter, not as crisp as frying).
Your questions answered
Q: How long does the buttermilk soak need to be?
A: At least 30 minutes. Soaking for an hour softens the onion flavor further, but longer than 2 hours isn’t necessary.
Q: Can I make these ahead for a party?
A: Fry them up to an hour ahead and re-crisp in a hot oven just before serving. For larger prep, flash-freeze and reheat from frozen for best results.
Q: Which onions are best?
A: Yellow or sweet onions are ideal — they get sweeter when fried and hold their shape. Red onions work but are slightly more delicate.
Q: Is buttermilk necessary?
A: It helps both flavor and adhesion. If you don’t have buttermilk, thin plain yogurt or milk with a splash of vinegar works in a pinch.
Q: Can I shallow-fry instead of deep-frying?
A: You can shallow-fry in a good layer of oil, but you’ll need to flip and monitor closely to get even crisping. Deep frying is more forgiving for uniform results.
Conclusion
Crispy frizzled onions are a simple way to add crunchy flair to many dishes — a handful can elevate a burger or add texture to creamy sides. For more inspiration and a slightly different technique, check out this detailed Crispy Frizzled Onions from Scratch • Sunday Table. If you’re curious about classic crunchy onion methods and variations, the French Fried Onions Recipe on Allrecipes is a useful companion resource.
Crispy Frizzled Onions
Ingredients
Method
- Slice the onions very thin into rings, about 1/8-inch thick, and separate the rings.
- Soak the onion rings in a bowl with buttermilk for at least 30 minutes.
- In a shallow bowl, whisk together flour, salt, and black pepper to make the coating.
- Pour 1–2 inches of oil into a deep skillet and warm over medium heat until it reaches about 350°F (175°C).
- Working in small batches, lift soaked onion rings from the buttermilk, shake off excess, and coat with flour.
- Fry the coated onion rings until golden brown and crisp, about 2–3 minutes per batch, turning once.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm on burgers, salads, or as a crunchy snack with aioli.
