They say that the way to a man’s heart is through his stomach.
The expression could just as easily be the way to get your teenage son to spill the dirt about the girl he has a crush on is though his stomach.
This batch of perfectly crispy fried onion strips not only got me her name, height, hair and eye color, but I learned that she’s very smart, funny, kind, often forgets to do her homework, and writes very tiny.
These are some mighty good fried onions!
Rosemary and Thyme Fried Onion Strips
Yields: 4 servings
Vegetable or Canola oil for frying
1 lg. Vidalia onion
½ c. buttermilk
1 c. flour
1 ½ tsp. dried thyme
1 tsp. dried rosemary
1 tsp. onion powder
½ tsp. garlic powder
Salt to taste
Preheat oil to 350 degrees.
Cut onions into strips or wedges, either will work. I find strips fry a little faster and then they’re bite size (always a plus in my book).
In a medium bowl, whisk together buttermilk and egg.
In a gallon sized Ziploc bag, combine flour, thyme, rosemary, onion powder and garlic powder. Shake well to combine (seal it first, duh…)
Dip onion strips in buttermilk mixture. Allow excess to drain off and place them into flour mixture and toss to coat evenly. (Again seal the bag first…)
Place in hot oil, being sure not to overcrowd the pan. Fry 2-3 minutes until light golden brown and crispy. Drain on paper towel or brown paper bag, and salt to taste.
Repeat with remaining onion strips.