Vidalia Onion Strings with Horseradish Aioli
User Reviews
3.7
Vidalia Onion Strings with Horseradish Aioli
Description
The recipe transforms a large Vidalia onion into delicate strings by slicing thinly, then soaking in buttermilk to soften and help the coating adhere. The cornmeal dredge is seasoned with salt and pepper to enhance flavor and texture. Frying the coated rings in oil heated to around 340-350°F yields a crisp, golden exterior while preserving slight sweetness in the onion's interior.
The accompanying horseradish aioli blends mayonnaise, prepared horseradish, lemon juice, and seasonings, adding a pungent creaminess that pairs well with the fried onion's sweetness. Frying in batches prevents overcrowding, ensuring even cooking and maintaining oil temperature.
Maintaining proper oil temperature with a clip-on thermometer is advised to achieve optimal crispiness without greasiness. The cornmeal coating should be refreshed in smaller batches since it can clump when repeatedly used. This dish serves well as a snack or appetizer alongside dips or salads.
Ingredients
- vegetable oil for frying; enough to fill pan 3 inches deep
- 1 large vidalia onion
- 1 1/4 cup buttermilk
- 1 1/2 cup cornmeal
- 1 tsp salt
- 1 tsp black pepper
horseradish aioli
- 1/2 cup mayonnaise
- 2 Tbsp horseradish or horseradish cream, prepared
- lemon juice of half
- salt a dash of
- black pepper freshly cracked, to taste
Instructions
- Peel and thinly slice the onion. I use my mandoline slicer set between 1/8 and 1/4 inch.
- Pour the buttermilk into a large bowl and add the onions, carefully separating the rings with your fingers.
- In a pie plate or similar dish toss together the cornmeal, salt and pepper.
- Heat the oil in a large pot to a temperature of 340-350F. A clip on thermometer helps. Note: make sure to bring your oil up to the correct temperature for best results.
- When the oil is hot, grab a handful of rings from the buttermilk and let the excess drip off. Toss them in the cornmeal, coating all surfaces. Shake off any excess before dropping them in the oil. Fry for about a minute and a half, until golden and crispy. Drain on paper towels. Note: fry the onions in batches to avoid crowding the pan.
- Mix the horseradish aioli ingredients together and serve with the onion strings.
Notes
- Use a clip-on thermometer to maintain oil temperature around 340-350°F for best frying results.
- Prepare the cornmeal coating in separate small batches when frying larger quantities to prevent clumping.
- Fry onion strings in small batches without crowding the pan to ensure even cooking and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 879mg | 37% |
| Potassium | 423mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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