These crispy onion strings are everything you love about a blooming onion, but in a more convenient, snackable form—thin, crispy, golden strands of onion that are impossible to stop eating.
They’re the perfect topping for burgers, steaks, or salads, but they’re also irresistible on their own with a side of ranch or comeback sauce. This recipe delivers that signature crunch with a simple buttermilk soak and a well-seasoned flour coating. Quick to make, even quicker to disappear.
Slice the Onions
Peel the onions and slice them very thinly using a mandoline or sharp knife—aim for paper-thin slices. Separate the slices into individual rings.
Soak the Onions
Place the onion slices in a large bowl and cover with buttermilk. Let soak for at least 30 minutes, up to 2 hours. This tenderizes the onions and helps the coating stick.
Make the Coating
In a separate bowl, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Coat the Onions
Working in batches, remove the onions from the buttermilk, letting excess drip off. Toss in the flour mixture until evenly coated. Shake off excess and place on a wire rack.
Heat the Oil
In a heavy-bottomed pot or deep fryer, heat about 2 inches of oil to 350°F (175°C).
Fry the Onion Strings
Working in small batches, carefully add a handful of coated onions to the hot oil. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack. Repeat with remaining onions.
Serve
Serve immediately with ranch dressing for dipping. Garnish with fresh parsley.
Pro-Tips for Crispy Onion String Perfection
- Slice Paper-Thin: Use a mandoline for the thinnest, most uniform slices. Thick slices won’t get as crispy.
- Don’t Skip the Soak: Buttermilk tenderizes the onions and helps the coating adhere.
- Work in Batches: Don’t overcrowd the fryer—it lowers oil temperature and makes the onions greasy.
- Maintain Oil Temperature: Keep the oil at 350-375°F for the crispiest results.
- Drain on a Rack: Paper towels trap steam and make the onions soggy. A wire rack keeps them crispy.
- Season Immediately: Sprinkle with a little extra salt right after frying.
- Make Ahead: Fried onion strings are best fresh, but you can keep them warm in a 200°F oven for up to 30 minutes.
- Oven Alternative: For a lighter version, toss coated onions with oil and bake at 425°F for 12-15 minutes, flipping halfway.
These Crispy Onion Strings are thin, golden, and absolutely addictive.
