Onion Straws with Chipotle Pepper Aioli.
Onion straws are thin slices of sweet onion lightly breaded and deep-fried until golden and crispy. Enjoy by them themselves or serve with Chipotle Pepper Aioli as the perfect party appetizer.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 servings
- Category: appetizer
- Method: deep fry
- Cuisine: Southern
Ingredients
- 3 cloves garlic minced
- 3/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1 chipotle pepper in adobo sauce minced
- 2 medium vidalia onions very thinly sliced
- 1 cup buttermilk
- 1 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons cayenne
- 1 teaspoon paprika
- canola oil for frying
Instructions
- In small bowl mix garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate.
- In wide based bowl combine onions and buttermilk. Allow to sit for one hour; stirring occasionally.
- On shallow plate combine flour, garlic powder, salt, black pepper, cayenne and paprika. Mix well with a fork.
- Heat oil in heavy stock pot or Dutch oven to 375 degrees.
- Using tongs remove onions from buttermilk and dredge through the flour mixture. Gently shake excess flour from the onions. Working in batches add onions to oil. Using the tongs break them up a bit so they don’t clump. Stay close they should be done in 1-2 minutes. Drain on paper towels.
- Serve with the Chipotle Pepper Aioli.
Notes
- Slice your onions thin. If you have a mandoline slicer use it. If not a sharp knife will work just fine.
- Soak the onion slices in buttermilk for at least one hour up to overnight. Soak them in an airtight container in the refrigerator.
- Dredge the onion slices well in the flour mixture and shake every so gently.
- When frying work in small batches and use the tongs to gently separate large clumps in the oil before they fry together.
- Remove fried onions to paper towels to drain excess oil.