Tortilla-Crusted Onion Strings

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 1 min 200°F per batch

Tortilla-Crusted Onion Strings

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Directions

  1. In a food processor process chips, covered, until fine crumbs form (you should have about 1-3/4 cups). Add chili powder, cumin, and cayenne pepper. Pulse to combine. Transfer mixture to a large bowl.
  2. Cut onions in half through the root end and thinly slice into 1/4-inch-thick half-moons. Place onions in a large resealable plastic bag. Add cornstarch. Seal bag; toss to coat.
  3. Pour buttermilk into a medium bowl.
  4. Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a Dutch oven heat 2 inches oil to 375 degrees F.
  5. Dip 1/2 cup** of the onion pieces into buttermilk, letting excess buttermilk drip off. Coat in tortilla chip crumbs, shaking off extra crumbs. Using a slotted spoon, place onions in hot oil. Fry onions for 1 to 2 minutes or until crisp and golden. Using a slotted spoon or tongs, transfer onions to prepared baking sheet. Season with salt. Keep warm, uncovered, in the oven. Repeat with remaining onions. Serve warm.

From the Test Kitchen

*

To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup total liquid; stir. Let stand for 5 minutes before using.

**

Don't add too many onions at once because oil will foam when onions are added.

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Nutrition Facts (Tortilla-Crusted Onion Strings)

  • Per serving:
  • 321 kcal ,
  • 23 g fat
  • (4 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 1 mg chol. ,
  • 270 mg sodium ,
  • 25 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 3 g pro.
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