1½cupsflour, any variety, including gluten-free varieties
1teaspoonunrefined sea salt
Black pepper, to taste
⅛teaspooncayenne pepper or smoked paprika
2-3cupspalm shortening, lard, tallow, or your favorite deep-frying oil (enough to have about 2" of heated oil in your pot)
Instructions
Separate all the onion strands and layer them in a wide bowl or shallow baking dish. Pour the milk over and let them sit for 20–30 minutes.
Meanwhile, sift the spices into the flour in a large bowl and heat the oil over medium-high heat until it’s hot. (If you slip one onion strand in, it should bubble vigorously without splattering. On a thermometer it’s about 375°F.)
Working in small batches, grab a handful of onion strands from the bowl, shake off the excess milk, dredge them in the flour, shake off the excess flour, and then drop them into the hot oil. Stir lightly to keep them from sticking. Remove when they’re golden brown, 2–3 minutes.
Drain on paper towels and use immediately for best flavor and crunch. Store in an airtight container at room temperature for up to 3 days.
Notes
If you need to be grain-free, feel free to skip the breading altogether, as these will still crisp up quite nicely. Be sure to rinse and drain the onion strands thoroughly after soaking them in the milk if you skip the dredging.