Crispy onions is one condiment I have always loved in burgers. Every time I have them at restaurants I decide to try making them at home, but procrastination gets the better of me. Not this time. This recipe turned out just perfect and is definitely a keeper. We had a tough time trying not to finish it off the plate before storing it. It’s so easy to make and versatile. Elevates your dishes up a notch in terms of appearance and taste. All you have to do is just top it up, on your pasta, soups, burgers etc. and you are in for a crispy texture surprise bursting with flavors.
Ingredients
- Onions-2 large
- Laban-1 ( or 1cup buttermilk)
- All purpose flour- 1 1/2cup
- Onion powder- 2tsp
- Garlic powder- 2tsp
- Paprika powder- 1tsp
- Black pepper powder- 1tsp
- Salt- 1/2tsp
- Oil- for deep frying
Directions
- 1Pour Laban or buttermilk in a bowl.
- 2In another bowl add the flour, 2 tsp each of Onion powder and garlic powder, along with 1 tsp each of black pepper powder and paprika powder and 1/2 tsp salt. Mix well and keep aside.
- 3Heat oil for deep frying. Slice the onions in thin slices. Dredge the onion slices first in Laban, followed by the spice- flour mixture. Pat out the excess and drop the flour coated onion slices in oil. Allow to fry till it turns golden brown and crisp. ( about 2-3 mins)
- Note:
- 1Once cooled down you can store it in airtight container at room temperature. Stays good for 3-4 days. You can pop it in the fridge for a week, but it may get soft, you can re-heat it in the air fryer and get it crispy again.
