One last recipe from the archives (this one is from way back in September 2009) while I’m off on vacation. I’ll be heading home tomorrow to answer my 3,413 emails (probably more, if I’m being honest). I’ll be back next week with all new, never before seen recipes. Don’t miss it.
You know when you go out for a nice dinner with your husband or family or friends or hair stylist or newspaper delivery boy? You know how you decide that this time, tonight, right now gosh darn it you are going to order an appetizer, a big ol’ meal, and a deliciously sinful dessert? You know how you eat the appetizer and then when your meal arrives you’re already so uncomfortably full that you know there is no way you’ll be able to finish your meal, much less order dessert? Hate when that happens. Hate!
Do not fear, though. I have a solution. Assuming that your appetizer of choice is onion strings (and why wouldn’t it be?) then just go ahead and indulge in those at home every so often (daily, if you must) so that you can skip the appetizer course and just eat that big meal and enjoy that sinful dessert when you go out to dinner with your friendly local UPS delivery man, or you know, whoever it is you may be enjoying your dinners with.
Seriously, making these onion strings at home is beyond simple and they are, dare I say it, even better than the ones you get at the restaurants. Also, I use whole wheat flour to bread my onions which makes these super healthy and stuff. I asked my doctor. He said I should consume as many of these onion strings as possible. The whole wheat flour is magical. Also, onions are vegetables.
Please, don’t be a weeny and eat these with ketchup. Ketchup is only allowed on the thick, full sized onion rings. Onion strings call for ranch dressing. True story.
1 whole onion Slice the onion as thin as you can get it. You'll want a good sharp knife for this. Place the thin slices of onion in a baking dish and cover with buttermilk. Allow to sit for about 15 minutes. (My breading doesn't seem to stay on as good if I let the onions soak for much longer than that.)
2 cups buttermilk
2 cups white whole wheat flour (or just white)
1 scant Tbsp salt
1/4 tsp cayenne pepper
enough oil for frying
Heat oil in a frying pan.
In a small dish or pie plate, mix together the flour, salt, and cayenne pepper. Dredge the onion strings in the flour mixture. Shake to remove excess flour and place strings into hot oil. Fry until golden brown and crunchy. You may have to do this in batches depending on the size of your pan.
Drain on a paper towel lined plate and serve hot. Sprinkle with a bit more salt if desired.
1 whole onion
Slice the onion as thin as you can get it. You'll want a good sharp knife for this. Place the thin slices of onion in a baking dish and cover with buttermilk. Allow to sit for about 15 minutes. (My breading doesn't seem to stay on as good if I let the onions soak for much longer than that.)
lightly adapted from The Pioneer Woman