Crispy Cajun Onion Strings with Spicy Dipping Sauce are as easy to make as they are addictive to eat. The Onion Strings are amazing on their own and delicious when piled high on a juicy burger or as a crunchy topping for your favorite casserole. The Spicy Dipping Sauce is equally amazing and perfect for not only the Onion Strings, but also as a condiment for your favorite burger or sandwich.
Ingredients for Crispy Cajun Onion Strings with Spicy Dipping Sauce
I used the following ingredients for the Crispy Cajun Onion Strings: Sweet onions, buttermilk, Cajun Seasoning, all-purpose flour, cornmeal, Kosher salt, and peanut oil for frying. For the Spicy Dipping Sauce, I used sour cream, mayonnaise, Cajun Seasoning, lemon juice, Creole mustard, hot sauce, and garlic.
Making the Spicy Dipping Sauce
First, I made the Spicy Dipping Sauce since it needed time in the refrigerator for the flavors to blend. I added all of the ingredients in a bowl, and whisked to combine everything. Then, I covered the bowl with plastic wrap and put it in the refrigerator. It doesn’t get much easier than that!
Preparing the Ingredients for the Crispy Cajun Onion Strings
The first thing that I did was to peel the onions and thinly slice them using my mandoline. I could have also used my food processor or a sharp knife.
Then, I separated the rings and put the onions in a large bowl. Next, I added some of the Cajun Seasoning to the onions and gave them a toss. Finally, I added the buttermilk and stirred to combine all of the ingredients. I let the onions sit in the buttermilk mixture for about 30 minutes.
While the onions were “marinating”, I combined the flour, cornmeal, salt, and Cajun Seasoning in a bowl. Then, I decided that it would be easier to coat the onions if I put the flour mixture in a ziploc bag, which I did. If I had thought about it before, I would have just put all of the ingredients in the ziploc bag to start with.
Frying the Crispy Cajun Onion Strings
When it was time to cook the Crispy Cajun Onion Rings, I heated the oil to 375° F. Once the oil had reached temperature, I removed some of the onions from the buttermilk, and let the excess liquid drip off. Then, I placed them in the flour mixture in the ziploc bag, and gave the bag a shake to coat the onions.
Next, I removed some of the onions from the flour mixture, and gave them a shake to remove the excess flour. I added the onions to the hot oil, and cooked them for 2 to 3 minutes until they were golden brown.
When the onions were golden brown, I removed them from the hot oil and transferred them to a paper towel lined plate so that they could drain. Then, I repeated the process until all of the onions had been cooked.
I served the Crispy Cajun Onion Strings with the Spicy Dipping Sauce. They were incredible – crispy crunchy with just the right amount of seasonings. The Spicy Dipping Sauce was out-of-this-world good. Even the Master Taste Tester was impressed! Yum!
Crispy Cajun Onion Strings with Spicy Dipping Sauce
Spicy Dipping Sauce
- 1 cup (8 ounces) sour cream (See Note 1)
- 1/2 cup (4 ounces) mayonnaise
- 1 Tablespoon Creole mustard
- 1 1/2 teaspoons Cajun Seasoning (See Note 2)
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon hot sauce, or more to taste
Crispy Cajun Onion Strings
- 2 large sweet onions
- 2 cups buttermilk
- 1 Tablespoon Cajun Seasoning, divided (See Note 2)
- 2 cups (10 ounces) all-purpose flour
- 2 Tablespoons cornmeal
- 2 teaspoons Kosher salt
- 6 cups vegetable oil (See Note 3)
Spicy Dipping Sauce
- Whisk together all dipping sauce ingredients in a bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to blend. Yield: 1 1/2 cups.
Crispy Cajun Onion Strings
- Peel the onions, and thinly slice. (See Note 4)
- Separate the rings in a bowl. Add 1 teaspoon of Cajun Seasoning; toss to coat. Add buttermilk; stir to combine. Allow to sit for at least 30 minutes and up to 1 hour.
- Combine flour, cornmeal, remaining 2 teaspoons of Cajun Seasoning, and salt in a ziploc bag. Toss to combine all ingredients.
- Heat oil to 375° F. Working in batches, remove some of the onions from the buttermilk; allow excess buttermilk to drip off. Add to ziploc bag with flour; toss to coat. Remove onions from ziploc bag. Shake off excess flour.
- Add to hot oil. Fry for 2 to 3 minutes or until the onions are golden brown. Drain on paper towels. Repeat with remaining onions.
- Serve alone or with Spicy Dipping Sauce. Yield: 6 servings. (See Note 5)
Chula's Expert Tips
- I used reduced fat sour cream.
- For the Cajun Seasoning, I used Emeril's Essence which I always keep on hand.
- I used peanut oil for frying the onion strings. However, you could also use vegetable oil. I wouldn't, however, recommend using olive oil since it's not a high temperature oil.
- I used a mandoline to slice the onions.
- Onion strings can be kept warm in 225° F oven until ready to serve. Leftover onion strings can be reheated in 350° F oven for five minutes, or until hot.