Haystack Onion Strings Recipe
Thinly sliced in crispy buttermilk batter
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Ingredients
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Onions & prep
Buttermilk batter & dredge
Frying & finishing
Optional dipping sauce
Method
Onions & prep
- 1
- 2
Soak cold
Combine 1 cup cold water with 1 cup ice in a large bowl. Add the sliced onion strings and let them soak for 10 minutes. This chills the onions (helps them crisp) and removes some sharpness. Drain and pat dry thoroughly using paper towels or a clean kitchen towel.
Buttermilk batter & dredge
- 3
Make batter
In a medium bowl whisk together 1 cup buttermilk and 1 large egg until smooth.
- 4
Mix dry dredge
In a separate large bowl combine 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp paprika, 1/2 tsp granulated garlic, and 1/4 tsp cayenne. Stir to distribute evenly.
- 5
Coat onions (double-dip method)
Toss the dried onion strings into the buttermilk batter, using tongs or your hands to evenly coat. Transfer battered onion strings to the seasoned dry mixture and gently toss until well coated. For extra crunch, press the flour mixture onto the onions so clumps form. Allow coated onions to rest 5 minutes so the coating adheres.
Frying & finishing
- 6
Heat oil
Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven (oil depth ~1–1.5 inches). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and brown within 30–45 seconds.
- 7
Fry in batches
Working in small batches (to avoid overcrowding), gently lift clumps of coated onion strings and shake off excess flour. Carefully lower them into the hot oil and fry until golden brown and crisp, about 2–3 minutes per batch. Use a spider or slotted spoon to turn as needed. Remove to a wire rack set over a baking sheet or to paper towels to drain. Repeat until all onions are fried.
- 8
Season
While still hot, sprinkle the onion strings with 1/2 tsp finishing salt (or to taste) and an extra pinch of black pepper if desired. Let cool slightly; they will crisp further as they rest.
Optional dipping sauce
- 9
Make sauce
Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1/2 tsp lemon juice or vinegar, and 1/8 tsp black pepper until smooth. Adjust seasoning to taste. Serve alongside the hot haystack onion strings.