| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 12 servings |
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons seasoned salt, plus extra for sprinkling at the end
- 2 teaspoons freshly ground black pepper
- 3 bottles beer
- 6 large eggs
- Vegetable oil, for frying
- 6 large yellow onions, very thinly sliced with a mandoline
Instructions
- Special equipment: a mandolin; a deep-frying thermometer
- Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix.
- In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F.
- In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 688 |
| Total Fat | 51 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 93 mg |
| Sodium | 495 mg |
| Serving Size | 1 of 12 servings |
| Calories | 688 |
| Total Fat | 51 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 93 mg |
| Sodium | 495 mg |
Reviews
No beer? No seasoned salt? No baking powder? No eggs? No problem! Ree has another FABULOUS onion string recipe. Simply named “onion strings.” Just uses a buttermilk soak, flour, cayenne and s&p. Stupid easy and deliciously crispy. You’ll never look back!
These were amazing! I am freezing the leftover batter because I don’t want to waste it since it was sooo good.
Can this be done in an air fryer?
AMAZING!!!!!!
Scrumptious! Crispy and not overly battered. They fry up in a flash!
I actually had to hide a serving from my family in order to have some to use to make green bean casserole the next day!
These will be my “Go To” recipe anytime I need them as a burger topping, side or an ingredient in green bean casserole!
I actually had to hide a serving from my family in order to have some to use to make green bean casserole the next day!
These will be my “Go To” recipe anytime I need them as a burger topping, side or an ingredient in green bean casserole!
This is the best way to fry onions. Crowd pleaser for sure
Delicious!!
Loved them !!!! However, my husband likes them more on the crispier side .
Had extra batter with onions saturated which
in it. So, I freezes it .
Had extra batter with onions saturated which
in it. So, I freezes it .
Ok or not Ok?
You’re my hero Bree! First try cooking these was wonderful. Recipe for the batter makes more than you think, but the taste and texture was exactly what you want in an onion string. Cooked them in an immersion fryer and after about 5 minutes, the result is what you would expect from a restaurant. Don’t forget a little of the season salt at the end after you take them out of the oil. Well done!
This recipe tastes great and works great for just about anything. Used it on onions, leeks, jalapenos, and okra – they’ve all been winners.