Ingredients
Method
- Begin by halving the onions, then slice them thinly for even cooking. A mandoline can be used for uniform slices, but it's optional.
- Place the thinly sliced onions in a large bowl. Pour buttermilk over them, ensuring they are fully submerged. Stir gently and allow them to soak for 30 minutes.
- Combine rice flour, garlic powder, salt, black pepper, and smoked paprika in a separate bowl. Whisk the mixture thoroughly for even seasoning.
- Remove the onion slices from buttermilk using a slotted spoon, allowing excess buttermilk to drip off. Place them on a paper towel and gently pat dry.
- In batches, coat the onions in the flour mixture. Gently toss to ensure an even coating, shaking off any excess flour before frying.
- Heat oil in a frying pan over medium heat. Add the coated onions and fry them for 2-3 minutes or until golden brown.
- Once fried, transfer the onions to a paper towel-lined baking sheet to drain any excess oil. Serve immediately for the best texture.
Notes
- For extra crispiness, ensure onions are patted very dry after their buttermilk soak.
- Fry in small batches to maintain oil temperature and prevent soggy onions.
- Use a thermometer to keep your oil around 350-360°F (175-180°C) for perfect browning without burning.
- If you don't have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Fry in small batches to maintain oil temperature and prevent soggy onions.
- Use a thermometer to keep your oil around 350-360°F (175-180°C) for perfect browning without burning.
- If you don't have buttermilk, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.