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TIP OF THE DAY: Frizzled Onions

Frizzled onions are a delicious garnish on just about anything. Photo courtesy Silk Road Palace | New York City.


Onion rings are a calorie splurge, not including all the sugar- or worse, the high fructose corn syrup-laden ketchup they’re topped with.

But you can enjoy a few “frizzled onions,” thin shoestring slices, with less guilt. As a garnish atop fish, poultry, meat or garnish, they satisfy that craving more economically than a large side of onion rings.

If you want to make this recipe less spicy, cut back on the black pepper, cayenne and chili powder.



  • 2 large yellow onions
  • 3 cups buttermilk*
  • 3 cups all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon fresh-cracked black pepper
  • 1/2 teaspoon cayenne (red pepper)
  • 1/2 teaspoon chili powder
  • Canola oil for frying

    *Buttermilk substitute: For 1 cup buttermilk, substitute 2 tablespoons lemon juice or vinegar plus enough milk to make 1 cup.

    1. HEAT oil to 375°F in a deep fat fryer or heavy stockpot.

    2. SLICE onion rings thinly, ideally using a mandoline or vegetable slicer.

    3. PLACE onion rings in a large bowl, separated; cover with buttermilk.

    4. COMBINE flour, salt, black pepper, cayenne, and 1/2 teaspoon of paprika in a medium bowl.

    5. DRAIN onions from buttermilk and dredge in the seasoned flour. Shake off excess flour.

    6. DEEP-FRY until crisp and golden, about 2 minutes. Drain on paper towels.

    7. SPRINKLE with remaining paprika. You can serve the frizzled onions immediately, or keep at room temperature for a few hours.


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