These crispy onion strings are light, crunchy, flavorful, and only slightly addictive. There’s a good chance these pretty gems will make an appearance on your dinner table more than once this week! There’s no limit to the ways you can use them in your vegan kitchen adventures, but I’ve got some suggestions.
Originally, these were the delectable topping for the best damn vegan burgers, but they could also work on hot dogs or salads. They’d probably also make a great addition to mac and cheese! For something a little more on the healthy side, I also made a vegan gluten-free green bean casserole. That’s right… it’s topped with these bad boys, too! Happy frying!
crispy onion strings
- 1 large white onions
- 1 1/2 C nondairy milk
- 1 tbsp apple cider vinegar
- 1 1/2 C all-purpose flour
- 1 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 3 C vegetable oil, for frying
Thinly slice the onion. It works best to use a mandolin to get them even, but if you’re great with a knife then try it out! They should be thin enough that you can sort of see through them.
Pour the nondairy milk into a shallow dish and whisk with apple cider vinegar. Soak the onions in this mixture for 15 minutes. In a separate mixing bowl combine the flour with smoked paprika, cayenne, sea salt, and ground black pepper.
Heat your frying oil in a heavy-bottomed pot or deep fryer to 365°F to 375°F.
Only when the oil has reached its correct temperature, you can use a pair of tongs and take a handful of onions from the liquid and coat evenly with the flour mixture. Place a batch into the oil. You might need to use a fork to move them around in the oil a bit just to keep them from sticking to each other. They only take 2 minutes to fry up, then remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.