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French Fried Onion Strings

These crunchy fried onion strings are a versatile topping for burgers, salads, and more, delivering irresistible flavor and texture with minimal prep time.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece sweet onion Vidalia or other sweet varieties work great
  • 2 cups buttermilk whole or low-fat
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cayenne optional — for a gentle heat
  • ½ teaspoon garlic powder
  • as needed neutral cooking oil canola, vegetable, or peanut oil, enough to fill pot about 2 inches

Method
 

Preparation
  1. Peel the onion and cut it in half through the root. Lay each half cut-side down and slice thin half-moon strips. Use your fingers to separate the layers into individual strings.
  2. Soak the onion slices in buttermilk for at least 30 minutes to soften the sharpness and help the flour stick.
Frying
  1. Pour oil into a deep pot to a depth of about 2 inches and heat to 375°F (190°C).
  2. While the oil heats, whisk together flour, salt, black pepper, paprika, cayenne, and garlic powder in a shallow bowl.
  3. Drain the soaked onions and shake off excess buttermilk.
  4. Add a small handful of onions to the seasoned flour, ensuring they are well coated and separated. Shake off excess flour.
  5. Carefully add the coated onion strings to the hot oil in batches, frying for 3–5 minutes until golden brown and crisp.
  6. Remove the strings with a slotted spoon and drain on paper towels. Repeat with remaining onions.
Serving
  1. Cool slightly and serve immediately or store in an airtight container at room temperature.

Notes

If you don’t have buttermilk, use 1¾ cups milk + ¼ cup plain yogurt or mix 1½ tbsp vinegar/lemon juice into milk and rest for 5 minutes. Gluten-free option: use gluten-free flour blend and fritter quickly. For bolder flavor, substitute yellow onion.