Deep-Fried Spring Onions

Recipe from Chez Panisse

Adapted by Mark Bittman

Deep-Fried Spring Onions
Melina Hammer for The New York Times
Total Time
20 minutes
Rating
5(116)
Comments
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This dish is inspired by something similar served at Chez Panisse in Berkeley. It works as a side, of course, but also as an hors d'oeuvre served with drinks.

More spring recipes. —Mark Bittman

Featured in: Spring’s Opening Act

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Ingredients

Yield:2 servings
  • Vegetable oil, for frying
  • 1cup buttermilk
  • 1cup flour
  • 8spring onions
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

615 calories; 38 grams fat; 3 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 7 grams polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 12 grams protein; 644 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, deep pot, pour in 2 inches of oil and heat to 350 degrees. Put the buttermilk and flour in separate shallow bowls.

  2. Step 2

    Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).

  3. Step 3

    Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.

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Ratings

5 out of 5
116 user ratings
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Comments

zbegoniac

step 3 is confusing and probably could be explained better.

Melissa

I made a variation of this last night, and holy moly was it good. Always trying for a healthier route: I pan fried in coconut oil instead of a deep fry, I also used garbanzo bean flour to dredge the onions. (And no buttermilk, just water). But fried a few minutes on each side then salted. Literally the most delicious thing I've eaten of late. I was surprised and delighted. This is a great concept.

Sparks

Delicious. Added a little seasoned salt to my batter. Think a little aioli with lemon zest on the side would make this even more killer. Great way to use spring onions while they are in season.

Melissa

I made a variation of this last night, and holy moly was it good. Always trying for a healthier route: I pan fried in coconut oil instead of a deep fry, I also used garbanzo bean flour to dredge the onions. (And no buttermilk, just water). But fried a few minutes on each side then salted. Literally the most delicious thing I've eaten of late. I was surprised and delighted. This is a great concept.

zbegoniac

step 3 is confusing and probably could be explained better.

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Credits

Adapted from Chez Panisse, Berkeley, Calif.

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