Cajun Crispy Fried Onions are thinly sliced sweet onions, seasoned with Cajun seasoning and coated with a light batter and deep fried in a process that’s much less complicated than the traditional method of cooking onion rings.
Onion rings made from Vidalia Onions are one of the best things on the planet. You get the aroma of cooked onions to awaken your senses and a good onion flavor that’s mild and sweet. The only negative about Vidalias is that they’re seasonal. I’m so hooked on sweet onions, thanks to Vidalia’s, that I won’t buy any other variety for my all-purpose cooking onions. You’ll find them on my kitchen counter in a basket right next to Yukon gold potatoes which are the only all-purpose white potato I buy. When it comes to sweet onions and white potatoes, I know what I like.
I started off talking about onion rings and wound up on my kitchen counter in my produce baskets. Excuse me while I try to get out of this basket.
So, onion rings are tasty, tasty. My cooking process for onion rings was so laborious, I gave up on cooking them. I would slice the onions about 1/4 of an inch thick, dip them in egg wash, then in breading, then in egg wash, back in the breading before putting a few into hot grease to fry. Because of the size of the rings, only a few would fit in the pot at once. So, it took f o r e v e r to fry those babies. The breading process was a big mess. I’m a messy cook on a good day and you set me up with several dipping and breading tasks to do, plus frying, and it takes a week to get my kitchen clean. And that’s if I have everybody I know helping me clean up.
Finally, the thought occurred to me, that fried onions aren’t about the dipping and the breading and the dipping and the breading. It’s all about the sweet flavor of the cooked onion.
Thank the Heavens above!
So, I took two medium-sized sweet onions, sliced them thinly into matchsticks, threw them in a disposable plastic bag, tossed in Cajun seasoning, a tad of buttermilk and flour and fried ’em up! Easy as can be. The bag was disposable, I didn’t have flour and egg all over my kitchen and we had a plate of fresh, hot, seasoned crispy fried onions. Good bye onion rings, hello crispy fried onions. I’m so glad to meet you!
If you’re still wanting more fried onions, you need to check out this recipe for Blooming Onions. Yes, those onions you get in restaurants that you can make in your home kitchen. No reservations required.
Y’all come see us!
Cajun Crispy Fried Onion Rings
yield: 4 to 6 servings
Thinly sliced onions seasoned with Cajun seasoning and coated with flour are fried in hot grease. They are a side dish or a sandwich or salad topper. I used my homemade version of Cajun seasoning that is mildly spicy. Adjust the amount of seasoning for your taste preference.
2 medium sweet onions, peeled, cut in half and sliced thinly
2 teaspoons Cajun seasoning
1 tablespoon buttermilk
1/4 to 1/2 cup all purpose flour
cooking oil for frying
Heat 2 inches of cooking oil in a large pan or skillet to 350 degrees.
Place sliced onions in a disposable gallon plastic bag. Add in Cajun seasoning. Close bag and shake to distribute the seasonings. Add one tablespoon buttermilk and mix it around in the bag. This adds something to make the flour cling better.
Add in enough flour to coat the onions. Close bag and shake well.
Drop in the heated oil in batches. Cook onions until nicely browned and crispy. Remove to paper towel to drain.
Repeat until all onions are cooked.
Cajun Crispy Fried Onions
- 2 medium sweet onions peeled, cut in half and sliced thinly
- 2 teaspoons Cajun seasoning
- 1 tablespoon buttermilk
- 1/4 to 1/2 cup all purpose flour
- cooking oil for frying
- Heat 2 inches of cooking oil in a large pan or skillet to 350 degrees.
- Place sliced onions in a disposable gallon plastic bag. Add in Cajun seasoning. Close bag and shake to distribute the seasonings. Add one tablespoon buttermilk and mix it around in the bag. This adds something to make the flour cling better.
- Add in enough flour to coat the onions. Close bag and shake well.
- Drop in the heated oil in batches. Cook onions until nicely browned and crispy. Remove to paper towel to drain.
- Repeat until all onions are cooked.