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Crispy, golden, and packed with flavor, these Fried Onion Strings are the ultimate Southern-inspired snack or side. Thinly sliced yellow onions are soaked in egg, dredged in a seasoned flour mixture featuring Pi-YAHHHHH!! Seasoning, then fried to crunchy perfection in peanut oil. Perfect for topping burgers, serving as a party appetizer, or enjoying on their own with a side of ketchup or creamy rémoulade. These onion strings deliver irresistible texture and bold Creole flair in every bite.
Fried Onion Strings
- 4 medium yellow onions
- 2 large eggs, beaten
- 1 gallon peanut oil
- 1 cup all-purpose flour
- 2 tablespoons Pi-YAHHHHH!! Seasoning, plus more to taste
- Ketchup or rémoulade sauce, to serve
- Cut off the ends of your onions. Remove the first layer of the onion by cutting a thin line on the outer layer and then peeling it off. Thinly slice the onions. Gently pat the onions dry with paper towels to remove moisture.
- In a large bowl, combine eggs and onion, mixing well; set aside.
- Heat the oil over medium-low heat to 350° in a frying pot that has a basket to easily remove. It’s a good idea to have something that can gauge the temperature of the oil so you know how fast the oil is heating.
- In another large bowl, mix the flour and Pi-YAHHHHH!! Seasoning.
- When the oil is close to 350°, begin battering the onions. You want to be able to drop the onions in the pot right after you batter them. To batter, remove the onions from the eggs, one at a time, letting the excess drip off, and dredge in the flour mixture, shaking off the excess. Immediately drop into the hot oil.
- Fry up the onions in batches until they start to look golden brown, 6 to 8 minutes. Remove from the pot, and let drain on paper towels. Season with more Pi-YAHHHHH!! Seasoning. Serve with ketchup or rémoulade. Enjoy!
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