Dairy-Free Crispy Onion Strings

Instructions

In a large bowl, whisk together the milk and vinegar.

Using a mandoline or very sharp knife, slice the onion into very thin rounds. Separate the slices and place them in the bowl with the milk and vinegar. Press the onions down so they're submerged and let them soak for 30 minutes.

In a large, shallow dish, whisk together the flour, paprika, salt, black pepper, and cayenne pepper until combined.

Pour enough oil into a deep saucepan or Dutch oven to reach 3 inches (8 cm) high and set over medium-high heat. You'll know the oil is hot enough when you sprinkle a pinch of flour into it and it sizzles immediately.

Drain the onions in a colander, but do not rinse them. Put the onions in the flour mixture and toss until they're fully coated.

Working in 2 or 3 batches, use tongs to remove the coated onions from the flour. Tap off any excess flour and gently drop the onions into the hot oil. Using a different pair of tongs or a wooden spoon, break the onions apart and fry them until they're golden brown and crispy, about 5 minutes.

Remove the onion strings from the oil and place them on a paper towel-lined plate to dry. Season to taste with salt and pepper. Repeat with the remaining onions and serve immediately.

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