Shoestring Onion Rings ~ super crisp and super thin, these little shoestring onion rings are everybody’s favorite side dish ~ we love to pile them on anything and everything!
I have no clue how these little shoestrings got into my mind but once they were there they just wouldn’t let me alone. They turned out to be dead easy to make, so they’ve earned a regular spot on our menu.
These are the onion rings you hope every restaurant is going to serve. These are the onion rings that go by on a waiter’s try and all heads bob after them. These are the onion rings that you order for the table and they disappear in a flash.
They’re ridiculously easy to make, which I’ve already pointed out. No batter involved, just a dusting of flour and cornmeal. On top of that, one medium sized yellow onion makes a huge pile of the things. And they don’t need anything to go with them, they’re perfect on their own…they’re salty, crispy and oniony. Of course if you happen to have some homemade Ketchup around, you won’t get any arguments from me.
What can you do with these? You can stuff them in your mouth the minute they hit the paper towel, you can set them alongside a sandwich or burger, or you can pile them high on top of a steak salad, which is what I did.
Shoestring Onion Rings
- 1 yellow onion
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 tsp salt
- vegetable oil
- Peel and very thinly slice the onion, I like to do this on the 1/8 inch setting of a mandolin slicer. Gently separate the rings.
- Whisk the flour, corn meal, and salt together in a pie plate.
- Meanwhile heat several inches of the vegetable oil in a pot until it reaches 325-350F.
- Working in batches, drop a handful of rings into the oil and watch them turn golden brown. This will happen in under a minute. make sure the rings are separated before you drop them in.
- Remove them from the oil and drain on a paper towel. Repeat with the rest of the onions.
Questions and Reviews
So good, so easy! Thank you!
I soak mine in sour milk or buttermilk overnight. Otherwise the same. I used to make them as a ‘chef’s special’ for the workers where I cooked.
Gosh those look heavenly!!!!