Side Pannel
Recipe: Deep Fried Sweet Vidalia Onion Strips
- Prep Time: 10 minutes
- Cooking Time: 10-minutes
- Serves: 4-servings
Recipe: Deep Fried Sweet Vidalia Onion Strips
- Recipe Submitted by Cornbread on 11/26/2014
Category: Dips, Onions, Eggs, Holiday
Ingredients List
- 2 medium Vidalia onions, cut into thick rings or halved and cut into thick strips
- 1 egg
- 1 cup of buttermilk
- Couple dashes of hot sauce
- 1 cup of self rising flour
- 2 tablespoons of cornstarch
- Pinch of kosher salt
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama)
Directions
Preheat the deep fryer to 355 degrees F. Cut the onion in half and then cut into thick strips; set aside.
Set up your dredging bowls. In one bowl, add the egg and beat; add in the buttermilk and hot sauce; blend together. In another bowl, add the flour, cornstarch, salt and Cajun seasoning. Mix well.
Dip the onion strips into the buttermilk mixture, let excess drain off and dredge into the flour mixture. I like to dip them back into the flour mixture one more time. Add carefully to the fryer and deep fry, in batches, for about 2-3 minutes or until light golden brown. Drain on paper towels, sprinkle right away with some additional salt, if desired. Serve hot with Mississippi Comeback Sauce for dipping.
Cook's Notes: Cut into whole, thick slices for whole onion rings, or run onion across a mandoline to slice super thin for onion haystacks. May substitute other sweet onions, or a regular yellow onion, when Vidalias are out of season.
Set up your dredging bowls. In one bowl, add the egg and beat; add in the buttermilk and hot sauce; blend together. In another bowl, add the flour, cornstarch, salt and Cajun seasoning. Mix well.
Dip the onion strips into the buttermilk mixture, let excess drain off and dredge into the flour mixture. I like to dip them back into the flour mixture one more time. Add carefully to the fryer and deep fry, in batches, for about 2-3 minutes or until light golden brown. Drain on paper towels, sprinkle right away with some additional salt, if desired. Serve hot with Mississippi Comeback Sauce for dipping.
Cook's Notes: Cut into whole, thick slices for whole onion rings, or run onion across a mandoline to slice super thin for onion haystacks. May substitute other sweet onions, or a regular yellow onion, when Vidalias are out of season.
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