They may not look it, but these onion strings are about the best thing in the world! Perfect for any side dish year around.
Making fried onion strings is simple, but there are 3 crucial steps: 1) Slice the onions very thinly 2) You must soak them in my vegan buttermilk mixture at least 1 hour, and 3) The oil must be the right temperature (I have instructions below to find the correct temp.)
Let’s get started 🙂
- 2 medium onions or 1 large onion
- 2 C non-dairy milk
- 2 t distilled white vinegar
- 1 C blanched almond flour*
- 1 C arrowroot or tapioca flour
- 1 T salt
- ¾ t black pepper
- up to ½ tsp. cayenne, optional
- coconut oil or non-hydrogenated oil for frying
- Begin by peeling the onion and slicing it very thinly.
- Pour the milk and vinegar into a shallow dish and mix well.
- Separate the onion slices and place them in the shallow dish with the milk mixture. Press the onions down so they're submerged as much as possible and let them soak for at least an hour. I usually cover mine with foil and refrigerate them overnight.
- In a bowl, combine the blanched almond flour, arrowroot, salt, and pepper.
- Pour at least 2 inches of canola oil in a large pan and heat the oil to 375 degrees. If the oil isn't 375 degrees when you put the onions in they will either burn or not get crispy. An easy way to test the temperature is to throw one onion in and if it immediately sizzles but doesn't go crazy and start popping everywhere... it's good to go 🙂
- Using tongs, remove a handful of onions from the milk mixture and dunk them in the flour mixture. Coat the onions, shake off the excess, and place in the heated oil.
- Fiddle with them just a bit to break them up. When they are golden brown, only about a minute, remove them with a slotted spoon and place on a paper towel lined plate.
- Repeat with the remaining slices and serve immediately.
- *Rice Flour would also work well in place of the blanched almond flour.