Best 5 Crisp Fried Onions Recipes

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Crispy fried onions: a delightful culinary creation that tantalizes taste buds and elevates any dish with its golden-brown allure. These versatile rings of crispy goodness can be enjoyed as a standalone snack, adding a satisfying crunch to your movie nights or afternoon cravings. They also serve as an exceptional topping, transforming burgers, salads, and casseroles into culinary masterpieces. With just a few simple ingredients and a few easy steps, you can create these crispy fried onion rings in the comfort of your own kitchen. Our comprehensive guide offers two irresistible recipes: the Classic Crispy Fried Onion Rings and the Beer Battered Crispy Fried Onion Rings. Each recipe is meticulously crafted to deliver a unique flavor experience, catering to diverse preferences and dietary needs. Embark on a culinary journey as we delve into the art of making crispy fried onions, exploring the secrets behind their addictive crunch and tantalizing taste.

Let's cook with our recipes!

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY



Crisp Smashed Potatoes With Fried Onions and Parsley image

Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/4 pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
1/3 cup chicken fat, olive oil or peanut oil
Freshly ground pepper
2 tablespoons unsalted butter
1/2 small yellow onion, thinly sliced into rings
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
Flaky sea salt
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  • Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
  • Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  • Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  • Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

CRISP-FRIED ONIONS (STEGTE LOG)



Crisp-Fried Onions (Stegte Log) image

Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark.

Provided by Bayhill

Categories     Onions

Time 35m

Yield 6 cups

Number Of Ingredients 4

1/2 cup all-purpose flour
2 large onions, peeled, thinly sliced and separated into rings (1-lb. total)
salad oil
salt

Steps:

  • Place flour in a bag, add onions and shake to coat evenly with flour.
  • Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300ºF. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
  • With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt.
  • If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.

CRISP-FRIED ONIONS



Crisp-Fried Onions image

Categories     Onion     Deep-Fry     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 2

3 large onions, sliced thin and separated into rings (about 5 cups)
vegetable oil for deep-frying

Steps:

  • Pat the onions dry between layers of paper towels and in a deep kettle or deep fryer fry them in small batches in 1 1/2 inches of 375°F. oil, stirring, for 1 to 2 minutes, or until they are golden. Transfer the fried onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The fried onions keep, uncovered, for 2 days. Serve the fried onions as a topping for spinach, potato, or tossed green salad.

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY



Crisp Smashed Potatoes With Fried Onions and Parsley image

Number Of Ingredients 6

1 1/4 pounds tiny potatoes (golf ball sized)
1/3 cup olive oil
2 tablespoon butter
1/2 small yellow onion, thinly sliced into rings
1/2 teaspoon crushed red pepper
1/4 cup parsley, chopped

Steps:

  • Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  • Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
  • eat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  • Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  • Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

GORENG BAWANG: CRISP-FRIED ONIONS



Goreng Bawang: Crisp-Fried Onions image

Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling of Crisp-Fried Onions. To make them at home, I suggest you use Asian red onions or shallots. They become crisp more quickly than ordinary onions and do not need to be floured before frying. If you do not want to make your own, you can buy them at Asian supermarkets.

Provided by Sri Owen

Categories     Onion     Stir-Fry

Number Of Ingredients 2

1/2 cup (125 ml) vegetable oil
1 lb (500 g) Asian red onions or shallots, finely sliced

Steps:

  • Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
  • Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.

Tips:

  • Use a sharp knife to thinly slice the onions. This will help them cook evenly.
  • Soak the onions in cold water for 30 minutes before frying. This will help remove some of the sharpness of the onions.
  • Use a large skillet or Dutch oven to fry the onions. This will give them plenty of room to cook without overcrowding.
  • Use a high heat setting to fry the onions. This will help them brown quickly and evenly.
  • Stir the onions frequently while they are frying. This will help prevent them from burning.
  • Once the onions are golden brown, remove them from the heat and drain them on paper towels.
  • Season the onions with salt, pepper, and any other desired seasonings.

Conclusion:

Crispy fried onions are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover onions. With just a few simple ingredients and a little bit of time, you can easily make your own crispy fried onions at home.

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