Fried red onions make a great side dish or topping for a burger or meatball sub, especially if you fancy something different from traditional onion rings. The use of Fresno chiles gives a delicious and unexpected spicy kick.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 large red onions, sliced thin on a mandoline
- 4 Fresno chiles, sliced into thin rounds
- 2 cups buttermilk
- 1 to 2 quarts canola oil
- 2 cups all-purpose flour
- 1 scant tablespoon kosher salt
- Pinch freshly ground black pepper
Instructions
- Separate the onion rings, then place in a bowl and add the Fresnos. Pour over the buttermilk and stir to fully submerge.
- Heat the oil to 375 degrees F in a heavy-bottomed pan.
- Place the flour in a shallow dish and stir in the salt and pepper.
- Using tongs, remove a handful of onions and chiles from the buttermilk and dunk in the flour mixture. Coat in the flour mixture thoroughly, then tap them on the inside of the bowl to shake off the excess.
- Plunge into the hot oil, breaking them up a little with the tongs, and keeping watch over them. Fry until golden, 2 to 3 minutes, then remove to a paper towel-lined plate.
- Repeat with the remaining onion and chiles, then serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 734 |
| Total Fat | 48 g |
| Saturated Fat | 4 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 12 g |
| Cholesterol | 5 mg |
| Sodium | 817 mg |
Reviews
I’ve used another “onion strings” recipe by Ree from years ago, w/o the chilis. I am making it again for Easter to top our ribeye steak. The best part is the ease, soak in buttermilk and coat in seasoned flour and fry. It stays crisp for hours. And if you have no buttermilk, use pantry dry buttermilk powder, since you have to throw it out anyway…worked great for me.
Have not made this recipe yet, but can you use a Jalapeño instead of the Fresno? Not sure I can find one!