Frizzled Onions

Published on August 14, 2017 | By |

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes

Ok, let’s be real, as much as I ADORE these Frizzled Onions, they’re not something I make regularly.

But when I do, they take a sandwich, steak, burger or salad from good to freakin’ great.

They’re like onion rings but with MUCH more flavor and crispiness. You could use rice flour or regular wheat flour to coat the onions, but if you’ve got it, opt for the rice flour. I think it creates a lighter, crispier texture than regular flour.

Shallots may also be frizzled.

Ingredients

1 large yellow onion, skinned and thinly sliced
½ cup extra virgin olive oil or filtered coconut oil, and more as needed
sea salt
rice flour or white flour

Instructions

1. Heap the onions on a large, edged baking sheet and salt generously. Sprinkle on a small handful of flour, and toss to coat. If the onions still feel a bit damp, sprinkle on some more rice flour and toss again to combine. You can’t use too much, as any excess will simply not adhere.
2. Set another edged baking sheet lined with paper towels next to the stovetop. Set metal tongs and a perforated metal spatula next to it.
3. In a large, heavy skillet, heat the oil until a drop of water sprinkled on the surface crackles.
4. Add onion, a few strands at a time, in order to maintain the temperature of the oil. If your skillet is large, you should be able to frizzle half an onion at a time. Don’t overcrowd the onions.
5. As the strands begin to turn a golden brown, use tongs and perforated spatula to remove them to drain on a stack of paper towels. Don’t let the onions become too dark, or they’ll taste burnt.
6. Continue until all of the onions are frizzled. As they drain on the paper towels, they will become crisp. When thoroughly cool, you can keep the onions at room temperature, covered, for several hours.