Crispy fried onions are a delectable treat that can add a savory, crunchy texture and a burst of flavor to a variety of dishes. Made with thinly sliced onions that are coated in a batter or bread crumbs and then fried until golden brown, these crispy delights can be used as a topping for burgers, sandwiches, salads, and soups, or simply enjoyed as a snack. Whether you prefer a light and airy batter or a crispy, crunchy coating, there are numerous recipes available to suit your taste preferences. In this article, we will explore the culinary journey of creating the perfect crisp fried onions, providing step-by-step instructions, ingredient variations, and tips for achieving that irresistible crunch.
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CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
CRISP-FRIED ONIONS
Steps:
- Pat the onions dry between layers of paper towels and in a deep kettle or deep fryer fry them in small batches in 1 1/2 inches of 375°F. oil, stirring, for 1 to 2 minutes, or until they are golden. Transfer the fried onions with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The fried onions keep, uncovered, for 2 days. Serve the fried onions as a topping for spinach, potato, or tossed green salad.
CRISP-FRIED ONIONS (STEGTE LOG)
Posted for the Zaar World Tour-Denmark. From the "International Vegetarian" cookbook. These crisp onions are a favorite snack in Denmark.
Provided by Bayhill
Categories Onions
Time 35m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Place flour in a bag, add onions and shake to coat evenly with flour.
- Pour oil into a deep 2-1/2 to 3-quart pan to a depth of 1-1/2 inches and heat to 300ºF. Add floured onions, about a fourth at a time, and cook, stirring often, until golden brown (about 5 minutes). Oil temperature will drop at first but will rise again as onions cook; regulate heat accordingly.
- With a slotted spoon, lift out onions and drain on paper towels (discard any scorched onion bits). Serve warm, piled in a napkin-lined basket or in a warmed bowl; sprinkle with salt.
- If made ahead, let cool, wrap airtight, and refrigerate for up to 3 days. To reheat, spread onions in a single layer on a shallow rimmed baking sheet. Heat in a 350ºF oven for 2 to 3 minutes.
GORENG BAWANG: CRISP-FRIED ONIONS
Most Southeast Asian soups, salads, or fried rice dishes call for a sprinkling of Crisp-Fried Onions. To make them at home, I suggest you use Asian red onions or shallots. They become crisp more quickly than ordinary onions and do not need to be floured before frying. If you do not want to make your own, you can buy them at Asian supermarkets.
Provided by Sri Owen
Number Of Ingredients 2
Steps:
- Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
- Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Number Of Ingredients 6
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- eat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Tips:
- Use a sharp knife to thinly slice the onions. This will help them crisp up evenly.
- Soak the onion slices in cold water for 30 minutes before frying. This will help to remove some of the starch from the onions, which will also help them crisp up.
- Use a high-heat oil for frying the onions. This will help them brown quickly and evenly.
- Don't overcrowd the pan when frying the onions. This will cause them to steam instead of fry, and they won't get as crispy.
- Season the onions with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve the onions immediately after frying. They are best when they are hot and crispy.
Conclusion:
Crisp fried onions are a delicious and versatile dish that can be used as a topping for burgers, hot dogs, sandwiches, and salads. They can also be used as a side dish or snack. With a few simple tips, you can easily make crisp fried onions at home. So next time you're looking for a quick and easy appetizer or side dish, give this recipe a try!
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