Golden Fried Onions
These crunchy, salty bites are a snap to prepare and make a wonderful topping for salads, a burger or the iconic green bean casserole. They store well for up to 3 days in a paper bag, but we bet they don't last that long.
PREP TIME
10 minutes
COOK TIME
10 minutes
Ingredients
2 cups all-purpose flour
2 large yellow onions, chopped
Vegetable oil
Salt, to taste
2 large yellow onions, chopped
Vegetable oil
Salt, to taste
Directions
Heat a deep, large skillet to medium-high on the stove top and add oil to a depth of 2 inches. Heat oil to 375 F (see cook's note).
While the oil is heating, add flour and chopped onions to a large, sealable plastic bag; close bag and shake well to coat all onions pieces with the flour. Remove onions from the bag with your (clean) hands, shake off excess flour and set aside.
Once the oil has reached temperature, drop in a handful of onions and let fry until golden brown. Remove onions with a slotted spoon, transfer to a paper towel lined plate and season with salt. Continue this process until all onions are cooked. Let onions cool for a few minutes before handling or serving.
Cook's note: Use a deep fry thermometer to gauge oil temperature. If you do not have a deep fry thermometer, test the oil by dropping a pinch of flour in the oil before adding the onions. The flour should immediately begin bubbling if oil is hot enough.
While the oil is heating, add flour and chopped onions to a large, sealable plastic bag; close bag and shake well to coat all onions pieces with the flour. Remove onions from the bag with your (clean) hands, shake off excess flour and set aside.
Once the oil has reached temperature, drop in a handful of onions and let fry until golden brown. Remove onions with a slotted spoon, transfer to a paper towel lined plate and season with salt. Continue this process until all onions are cooked. Let onions cool for a few minutes before handling or serving.
Cook's note: Use a deep fry thermometer to gauge oil temperature. If you do not have a deep fry thermometer, test the oil by dropping a pinch of flour in the oil before adding the onions. The flour should immediately begin bubbling if oil is hot enough.
Looking for inspiration? Try these recipes:
Grilled Summer Veggie Salad with Herbed Goat Cheese
Spinach Enchiladas
Roasted Cherry Tomatoes with Garlic and Burrata
