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5 from 8 votes

Crispy Cajun Onion Strings with Spicy Dipping Sauce

These amazing onion strings can be served as an appetizer, as a side dish, on top of a juicy burger, or as a crunchy topping for your favorite casserole. The Spicy Dipping Sauce is a perfect accompaniment.
Prep Time10 mins
Cook Time15 mins
Resting time1 hr
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American, Mardi Gras
Servings: 6 servings
Calories: 621kcal
Author: Chula King


Spicy Dipping Sauce

  • 1 cup (8 ounces) sour cream (See Note 1)
  • ½ cup (4 ounces) mayonnaise
  • 1 Tablespoon Creole mustard
  • 1 ½ teaspoons Cajun Seasoning (See Note 2)
  • 1 teaspoon lemon juice
  • 1 clove garlic, minced
  • ¼ 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 ½ 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)


  1. I used reduced fat sour cream.
  2. For the Cajun Seasoning, I used Emeril's Essence which I always keep on hand.
  3. 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.
  4. I used a mandoline to slice the onions. 
  5. 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.


Calories: 621kcal | Carbohydrates: 49g | Protein: 9g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 30mg | Sodium: 1043mg | Potassium: 387mg | Fiber: 2g | Sugar: 10g | Vitamin A: 515IU | Vitamin C: 6.1mg | Calcium: 174mg | Iron: 2.5mg