Onion straws are thin slices of sweet onion lightly breaded and fried until golden and crispy. Enjoy them on their own or serve them with chipotle aioli as the perfect party appetizer. They’re also delicious served over grilled steaks, barbecued burgers, smoked chicken, and even mac and cheese.
- FOR THE CHIPOTLE AIOLI:
- 3 cloves minced garlic
- ¾ cups Mayonnaise
- 2 teaspoons Lemon juice
- 1 Chipotle pepper in adobo sauce, minced
- FOR THE ONION STRAWS:
- 2 Very thinly sliced medium Vidalia onions
- 1 cup Buttermilk
- 1 cup Plain flour
- 1 teaspoon garlic powder
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 2 teaspoons Ground cayenne pepper
- 1 teaspoon Paprika
- Canola oil, for frying
In a small bowl, combine the garlic, mayonnaise, lemon juice and chipotle pepper. Cover and refrigerate.
In a wide-based bowl, combine the onions and buttermilk. Leave to stand for 1 hour, stirring occasionally.
In a shallow dish, combine the flour, garlic powder, salt, black pepper, cayenne pepper and paprika. Mix well with a fork.
Heat oil in a heavy pot or Dutch oven to 375°F.
Using tongs, remove the onions from the buttermilk and toss them in the flour mixture. Gently shake the excess flour from the onions. Working in batches, add the onions to the oil. Use pliers to break them up a bit so they don’t clump together. Stay close, they should be done in 1-2 minutes. Drain on paper towels.
Serve with chipotle aioli.