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Vidalia® Onion Straws (Onion Strings)

Vidalia® Onion Straws (Onion Strings)

lcasad

"Wonderful crispy onions made from Vidalia® or any good sweet yellow onions. These are famous in several restaurants around the Southeast. A great southern staple. Serve hot for best results. Slice onions as thin as possible. You should be able to see the knife clearly through the onion as you slice it."
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Ingredients

1 h 20 m servings 262 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 939 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  2. Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
  4. Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Note:
  • Substitute 2 cups of 2% milk with 2 teaspoons of white vinegar for the buttermilk.

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Reviews

Read all reviews 5
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these turned out really good. however I did not have enough black pepper or any cayenne so I used a bit of crushed red pepper, used seasoning salt instead & added Parmesan cheese. I complete...

Loved these! I pretty much went exactly by the recipe except used milk with a little vinegar added for the buttermilk, since I didn't have any. Also I added a bit of garlic powder to the bread...

Fantastic! Works for mushrooms too! The thinner the slices, the more flour mixture you will need. One suggestion: remove onions from buttermilk and let come to room temperature so that you ar...

It was good, although I did end up substituting some spices. All in all, I would recommend not putting in nearly so much salt as the recipe calls for, because it leaves a very salty aftertaste.

These were AMAZING!! After the first batch where I found out how to keep the oil right at 400 degrees, they were delicious and golden brown. The coating stayed completely in tact when it was fry...

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