Handbreaded Onion Tanglers Recipe

Peel and cut

Peel the onions and trim the root end leaving it intact (about 1/4 inch) so layers stay together. Cut each onion in half through the root. Place each half cut-side down and slice into 1/4-inch thick rings, keeping rings in order so you can separate into tangles later.

Separate into tangles

Gently use your fingers to fan the rings apart from the center outward to create small clusters or 'tangles' of multiple concentric rings. Work carefully to keep each tangle intact; aim for 12–16 tangles total from 2 onions. Pat the tangles dry with paper towels to remove surface moisture so batter adheres.

Make dry mix

In a shallow wide bowl or rimmed sheet, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 cup breadcrumbs, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon black pepper, and 1 teaspoon kosher salt. Reserve 1/2 cup extra flour in a separate shallow dish for dredging.

Make wet batter

In a medium bowl, whisk together 1 cup buttermilk, 2 large eggs, and 1/2 cup cold sparkling water until smooth. Add 1/4 teaspoon cayenne pepper if using. The batter should be slightly thick but pourable; if too thick, add a tablespoon of water. Keep the batter chilled until ready to use.

Set up coating station

Arrange three stations: (A) dredging bowl with 1/2 cup extra flour, (B) wet batter bowl, (C) seasoned dry mix (flour/cornstarch/breadcrumbs). Have a wire rack set over a baking sheet nearby to catch excess and allow breaded tangles to rest briefly.

Coat the onion tangles

Working one at a time, lightly dredge each onion tangle in the extra flour, tapping off excess. Dip completely into the wet batter, letting excess drip back into the bowl. Finally press into the dry breading mixture on both sides so the tangles are evenly coated; gently press crumbs into the batter to help adhesion. Place coated tangles on the wire rack and let rest 5–10 minutes to set.

Heat oil

Pour vegetable oil into a deep pot or fryer to a depth of about 3 inches (or follow your fryer capacity). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature — too hot will burn the coating, too cool will make it greasy.

Fry in batches

Carefully lower 3–4 coated onion tangles into the oil (do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes, turning once with tongs or a slotted spoon for even color. Internal onion should be tender but not mushy. Adjust heat to keep oil at 325–350°F.

Drain and season

Remove tangles to a paper-towel-lined baking sheet or cooling rack. Immediately sprinkle with a light pinch of kosher salt while still hot. Repeat with remaining tangles.

Keep warm (optional)

If frying multiple batches, keep finished tangles warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes; avoid stacking so they stay crisp.

Whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice, and 1/4 teaspoon smoked paprika. Taste and season with salt to taste. Chill briefly before serving alongside the hot onion tanglers.