Recipes
Crispy Fried Onions

Crispy Fried Onions

Name: Crispy Fried Onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 portions
Ingredients: 4 pcs onion; 60 g plain flour; 400 ml sunflower oil; 1 teaspoon salt; 50 ml milk; 1 teaspoon sweet paprika

Eduard LáskaFriedGerman Cuisine x se líbilo

Crispy fried onions, known as Röstzwiebeln, belong to German cuisine just as inseparably as dumplings and goulash. Thin onion rings are coated in flour and cooked in hot oil until golden, until they take on a glassy, crunchy texture. They suit mashed potatoes, spätzle, hot dogs and roasted meat, and they add a pleasantly nutty flavor to salads. You can make them in a few minutes from onion, flour and oil, and they stay crisp for several days.

Příprava: 15min

Vaření: 15min

CELKOVÝ ČAS: 30min

Step by step process

Preparing the onion

1
Slice the onion right and the fried onions turn out evenly crisp. Peel the onion and, using a mandoline or a sharp knife, cut it into the thinnest possible rings, ideally up to 2 mm. Thin slices cook evenly and turn crunchy across the whole surface.
TIP:
Use a sharp knife, chill the onion for a moment, and slice it under cold running water, or with brief pauses. These steps will make slicing easier and reduce tearing.
2
Separate the rings into individual strips with your fingers and place them in a bowl. If you want a milder taste and a glassier result, pour milk over them and let them sit for 10 minutes. Then drain them and pat them dry with a paper towel.

Coating and frying

3
Place the onion in a bowl with the plain flour, season with salt and add sweet paprika to taste. Toss so that every strip is lightly coated. Shake off the excess flour through a sieve, otherwise it would burn in the oil.
4
Heat the oil in a pan to 160-170 °C. Add the onion in smaller batches so it has room around it, and cook for 2 to 3 minutes until golden. Stir often, because it darkens very quickly toward the end.
TIP:
The correct oil temperature is key to perfect frying. Use a thermometer to ensure the oil is neither too cold nor overheated, which prevents the food from absorbing too much oil or burning.
5
Lift the rings out with a slotted spoon onto a paper towel as soon as they turn golden, and salt them right away. They firm up as they cool and become crispy. Serve them over mashed potatoes, spätzle, hot dogs or roasted meat.