HOLY ONION STRINGS. I have loved fried onions a large part of my life. Bloomin’ onions, beer-battered onion rings, and crispy onion strings are beyond divine. I like them on burgers, by themselves, and in between. But most of all, I love them on top of grits. You can dunk these onions in milk, but I recommend not using cream or buttermilk. I made them vegan, and they tasted just the same as they have at restaurants.
- 1 large yellow onion or 2 small yellow onions
- 1.5 cups so delicious coconut milk
- .5 cup so delicious coconut milk creamer
- 1.5 cups flour
- 1 tsp cayenne
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cups canola oil
Directions for crispy onion strings:
Thinly slice onion and separate (you should be able to see the knife through the onion):
Place onion in baking dish and cover with milk and creamer. Refrigerate the sliced onions if you’re not cooking them immediately.
Combine flour, cayenne pepper, salt, and pepper in a mixing bowl and heat oil in a pot on the stove. You will know the oil is hot enough if you when you flick water in it, it sizzles. Once the oil is hot enough, remove the onions from the milk and place them in the flour mixture. I recommend using tongs.
Remove the onions in small groupings and fry them in the oil.
Cook 3 minutes and remove with a slotted spoon or strainer.
Place the crispy onion strings on paper towels and use as a topping or eat alone.