- 3 large white onions (2 pounds), halved lengthwise and very thinly sliced crosswise
- 2 cups whole milk
- 2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons smoked paprika
- 2 1/2 tablespoons celery salt
- 2 1/2 quarts canola or vegetable oil
- Kosher salt
How to make this recipe
In a large bowl, combine the onions with the milk and stir to coat. Cover and refrigerate for 2 hours.
In a medium bowl, whisk the flour with the paprika and celery salt. Drain the onions very well in a colander, then set the colander over a large bowl. Sprinkle the flour mixture over the onions and toss with your hands to evenly coat. Shake well to remove any excess flour.
In a large saucepan, heat the oil to 350°. In about 5 batches, fry the onions over moderate heat until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the onions to paper towels to drain; season lightly with salt. Return the oil to 350° between batches. Serve hot.