Easy Fried Onion Strings

Easy fried onion strings made simply and quickly. Add these to sandwiches, burgers, or eat plain, you can’t go wrong!

These are lightly battered to really highlight the yummy onion flavor. I feel bad for people who don’t like onions because these are seriously delicious! I really love how they aren’t heavy like most fried foods. I guess that is what is so dangerous about these too though is they are so light you can easily eat a whole onion yourself, or at least I can!

I find these much easier to eat than onion rings. It’s not exactly easy to bite through a cooked onion so I always end up pulling out the whole onion and am left with the fried ring. Not exactly what you want but it happens to me every time! This never happens with these onion strings. You can easily eat these in one bite.

These are really good made with yellow onions or Vidalia onions. I wouldn’t recommend a white or red onion.

The few ingredients these take to make, it is something that you can make frequently without having to run to the grocery store. In the summertime try it with your garden onions. Once you try them on a few things you won’t be able to eat it without them!

Ingredients

• Yellow Onion
• Flour
• Garlic Parmesan Seasoning
• Whole Milk
• Vegetable Oil

Instructions

• Prepare the onion by peeling and discarding the ends.

• Slice the onion into 1/4-inch coins, then cut those in half. Remove the small center pieces and discard them.

• Separate all the onion pieces.

• In a small cast iron or steel pan, add 1-inch of vegetable oil. Heat to 350 degrees. You can test if it is ready by sprinkling some flour into the oil and if its bubbles it is ready.

• In a medium sized bowl, add your milk. Toss the onions in the milk.

• In a quart sized bag, put the flour and garlic parmesan seasoning in the bag and mix together well.

• Add the milk-soaked onions to the seasoned flour. Close the bag and shake until the onion strings are well coated.

• Drop the coated onions into the oil carefully. Make sure to not over crowd the pan. You can do these in multiple batches.

• Once the onion strings have turned a nice golden brown, remove from the oil with a slitted spoon. Lay them on a plate lined with a paper towel to absorb the excess oil.

• Serve immediately.