Onion rings are clunky. These are delicate, lacy, shatteringly crisp. They’re the golden haystack of fried goodness that makes burgers better, steaks sexier, and salads actually exciting.
Paper-thin onions. Light, tempura-like batter. Fry for 90 seconds. You’ll eat half before they hit the plate.
Serves 4 as a topping or snack.
Slice Thin
Peel onions. Slice them paper-thin (use a mandoline if you have one).
Separate into individual strands.
Soak
Place onion strands in a bowl. Cover with buttermilk. Soak for 10 minutes.
Make the Batter
In a separate bowl, whisk flour, salt, pepper, and paprika.
Dredge
Grab a handful of onions from buttermilk. Let excess drip off.
Toss in flour mixture until fully coated and separated.
Fry
Heat 2 inches of oil to 375°F (190°C).
Drop small batches of onions in. Fry for 60-90 seconds until golden brown.
Drain and Salt
Remove with a slotted spoon. Drain on paper towels.
Sprinkle immediately with extra salt.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
How to Store:
- Fresh only. Onion strings get sad and floppy after an hour.
- Make ahead: Slice and soak onions earlier. Fry right before serving.
- Reheat: Air fryer at 350°F for 2-3 minutes. Microwave will ruin them.
Pro Tip:
- Work in small batches. Overcrowding the pot = soggy, not crispy. Your patience will be rewarded.
