Onion Straws Recipe

Prepare onions

Peel the onions and slice them very thinly into rings or half-rings (about 1/8" thick). Separate into individual strands and transfer to a large bowl of cold water. Soak 10 minutes to reduce sharpness and help crisping, then drain well and pat thoroughly dry with paper towels.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl whisk the egg with buttermilk and cold club soda (or beer) until combined. Pour the wet mixture into the dry ingredients and stir until just combined; batter should be thick but pourable. If too thick, add up to 1 tbsp more club soda. Chill batter 10 minutes.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to about 2–3 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and rise to the surface immediately.

Batter and fry in batches

Working in small batches (to avoid clumping and temperature drop), toss a handful of dried onion strands into the batter, using a fork or tongs to coat thoroughly and shake off excess. Gently spread them into the hot oil in a single layer — they may clump but should be able to separate with a skimmer. Fry 2–3 minutes, turning once, until golden brown and crisp. Remove with a slotted spoon or spider to a paper towel–lined tray to drain. Repeat until all onions are fried, maintaining oil temperature around 325–350°F (160–175°C).

Season with Magic Dust

While still hot, sprinkle the Onion Straws evenly with Magic Dust (about 2 tbsp total), tossing gently so seasoning adheres. Taste one and add a little more if desired. Let cool slightly — they will crisp further as they rest.

Serve

Transfer to a serving basket or plate. Serve immediately with the Pickle Dipping Sauce on the side. Leftover straws can be stored airtight at room temperature for a few hours but are best fresh.

In a small bowl combine the mayonnaise, dill pickle relish, pickle juice, yellow mustard, honey, garlic powder, black pepper, and salt. Stir until smooth and taste; adjust seasoning with more pickle juice for tang, honey for sweetness, or salt as needed. Refrigerate at least 15 minutes to let flavors meld before serving.