Onion Strings Recipe

Slice onions

Peel the sweet onions and cut them in half pole-to-pole. Using a very sharp knife or mandoline, slice each half into very thin slices (1–2 mm). Separate the slices into individual rings and then gently pull the rings into thin strings. Place the prepared onion strings in a large bowl of cold water with ice cubes and let rest for 10 minutes to crisp and remove any excess sulfur.

Drain the onions in a colander and pat them mostly dry with paper towels. Keep them slightly damp — not sopping wet — so batter will adhere.

In a medium bowl, whisk together the all-purpose flour, cornstarch, powdered buttermilk, baking powder, salt, black pepper, paprika, and cayenne until evenly combined.

Slowly add the cold sparkling water (or ice water) while whisking to make a smooth, slightly thick batter that coats the back of a spoon. Add a few ice cubes or chilled water if needed to keep the batter very cold. The batter should be fluid enough to cling but not runny (about the thickness of heavy cream).

Transfer the batter to a shallow wide bowl large enough to toss onion strings in.

Combine the flour, cornstarch, salt, black pepper, garlic powder and paprika in a shallow dish. Mix well. This dry dredge helps the batter cling and creates an extra-crispy texture.

Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2–3 inches (enough to fully submerge small nests of onion strings). Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Working in small batches to avoid crowding, toss a portion (about 1 cup) of the slightly damp onion strings in the seasoned flour to coat lightly and shake off excess.

Transfer the floured onion strings to the cold batter and toss gently to coat thoroughly. Lift out with a slotted spoon or tongs letting excess batter drip back into the bowl.

Carefully lower small nests (about a handful) of coated onion strings into the hot oil. Fry 2–3 batches at a time, depending on pot size, maintaining oil temperature at 325–350°F (160–175°C). Fry for 2–3 minutes, turning once, until golden brown and crisp.

Use a slotted spoon or spider to remove onion strings to a paper towel–lined baking sheet. Immediately season with finishing salt and a light dusting of freshly ground black pepper while hot. Repeat with remaining onions.

If making ahead, keep fried onion strings warm in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to preserve crispness. Do not cover tightly.

Whisk together mayonnaise, ketchup, hot sauce, lemon juice and paprika in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.