Onion Crispy Golden Crunchy (Printable)

Golden crunchy onion crisps enhance dishes with savory, crispy texture in just minutes.

# What You'll Need:

→ Vegetables

01 - 2 large yellow onions, thinly sliced

→ Coating

02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 1/2 teaspoon paprika (optional)

→ Frying

07 - 2 cups vegetable oil

# How To Make:

01 - Separate the thinly sliced onions into individual rings and place them in a large mixing bowl.
02 - Combine the all-purpose flour, cornstarch, salt, black pepper, and paprika in a separate bowl, stirring until evenly blended.
03 - Toss the onion rings in the flour mixture, ensuring each ring is thoroughly coated. Shake off any surplus flour.
04 - Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C).
05 - Fry the coated onion rings in batches for 2 to 3 minutes or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
06 - Remove the fried onion crisps using a slotted spoon and drain them on paper towels to absorb excess oil.
07 - Serve immediately for optimal crispiness, or allow to cool for extra crunch. Store cooled crisps in an airtight container for up to two days.

# Expert Tips:

01 -
  • They're ridiculously easy to make but taste like you spent way more effort than you actually did.
  • One batch transforms any plate from boring to memorable, and your guests will assume you're some kind of kitchen wizard.
  • You can make them ahead and they stay crispy for days, which means you can feel fancy without the stress.
02 -
  • The most common mistake is overcrowding the pan, which drops the oil temperature and makes everything absorb grease instead of getting crispy.
  • If your coating looks too wet after tossing, let the onions sit for a minute so the coating can set up.
03 -
  • Use a spider strainer or slotted spoon instead of tongs, which sometimes squish them and release moisture into the oil.
  • Let the oil cool slightly between batches so it stabilizes at the right temperature instead of climbing too high.

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