Fried Pearl Onions

Makes 30-32 fried onions


  • 10 oz bag pearl onions (30-32 per bag)
  • ½ cup flour
  • 1 tsp salt (for batter)
  • ½ tsp baking powder
  • 1 large egg, well beaten
  • ½ cup light cream or milk
  • 2½ - 3 cups canola oil
  • pinch of salt (for serving)


  • slotted spoon or spider skimmer


  1. Bring a pot or kettle of water to a boil
  2. Trim both ends of onions but leave skins on
  3. Place onions in a bowl and cover with boiling water for 2 minutes
  4. Remove onions and place in a bowl of cold water to stop cooking and make the onions easier to handle
  5. Peel skins to a shiny surface and set onions aside
  6. To make batter, in a bowl whisk together flour, salt, baking powder, egg and light cream
  7. Roll onions in the batter and lay out on a plate
  8. Heat about 2½ - 3 cups canola oil (depending on the size pot used - make sure you have enough oil so that onions willl float) over medium heat to 300-325º. Oil will crackle when ready to use
  9. Gently place onions, one at a time, into the oil
  10. Fry until golden, about 20-30 seconds, turning them with a slotted spoon or spider to fry all sides. They will fry very quickly and be very hot! Remove to a paper towel-lined plate, season as desired with a pinch of salt (optional) and serve plain, alongside a sandwich, soup, or with favorite dipping sauce

Note: Fried onions remain very hot for quite awhile, so eat carefully!