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Vidalia Onion Strings with Horseradish Aioli are the world's most perfect appetizer, these thin rings of sweet Vidalia onions are fried to perfection!


serves 4

Total time

0 minutes




  • vegetable oil for frying (to a depth of at least 3 inches)
  • 1 good sized Vidalia onion
  • 1¼ cup buttermilk
  • 1½ cup cornmeal or polenta
  • 1 tsp salt
  • 1 tsp black pepper
  • horseradish aioli
  • ½ cup mayonnaise
  • 2 tbsp


  1. Peel and thinly slice the onion. I use my mandoline slicer set between 1/8 and 1/4 inch.
  2. Pour the buttermilk into a large bowl and add the onions, carefully separating the rings with your fingers.
  3. In a pie plate or similar dish toss together the cornmeal, salt and pepper.
  4. Heat the oil in a large pot to a temperature of 340-350F. A clip on thermometer helps.
  5. When the oil is hot, grab a handful of rings from the buttermilk and let the excess drip off. Toss them in the cornmeal, coating all surfaces. Shake off any excess before dropping them in the oil. Fry for about a minute and a half, until golden and crispy. Drain on paper towels. (Fry the onions in batches to avoid crowding the pan.)
  6. Mix the horseradish aioli ingredients together and serve with the onion strings.
  7. View the recipe instructions at The View From the Great Island

Contains allergens

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