Buttermilk Fried Spring Onions

Every time I visit my local Mexican grocery store, I tend to shop around after devouring some tacos. I get the staples which typically include limes, cilantro, garlic, chilies, avocados, and tortillas. I my often look at the other great produce and always look at the great large spring onions. These are not your typical green onions that you find in most markets. These are the ones where the bulb is about 5 times larger than a standard green onion. They are known as spring onions, and as they look much like a scallion, they have just a bit more of a bite. This is when I decided to pick up a bunch and head home.

At first I was going to lube them up with some olive oil and salt, and toss them on the grill, but I figured my recent Mexican alambre had enough going on in terms of peppers, onions, and chilies, so I held off only to soak them in buttermilk and batter them the following day. These things were awesome, and now I know that I will be buying more of these spring onions!

Buttermilk Fried Spring Onions Recipe
Buttermilk Fried Spring Onions Recipe

Let’s get started:

  • 1 bunch of spring onions, tips and tails trimmed
  • 2 cups of buttermilk
  • 2 tbsp gochujang paste
  • 2 tbsp mayonnaise
  • 1 cup all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper
  • 1 cup of cooking oil

Start by adding the spring onions to a sealable bag. Pour in the buttermilk, seal, and let it marinate overnight in the refrigerator.  Next, add the gochujang and mayonnaise to a small bowl, and use a fork to blend the two together. Cover and place in the refrigerator until ready for use.

The following day, add the flour, salt and pepper to a mixing bowl. Give a good stir. Take the spring onions, draining them from the buttermilk, and add them to the bowl.

Give a good toss to make sure the onions are well coated, then heat up a skillet on medium heat, adding in the oil.

How to make buttermilk fried spring onions
How to make buttermilk fried spring onions

Once the oil comes to temperature, about 350 degrees, gently add in a few spring onions. Cook for a couple of minutes per side (if not fully submerged), until the batter is golden brown. Once golden, remove with some tongs and place on a paper lined plate to remove any excess oil. Season with a pinch of salt. Repeat.

To your serving plate, take the gochujang and mayonnaise mixture, and with a spoon smear it onto the center of the serving plate.

Line up the fried spring onions on top of the sauce, and serve.

My wife, who was hesitant of the mayonnaise mixture, was swiping that spring onion, and biting into the perfectly cooked onion. The onion was nice and crispy on the exterior, while warm and cooked through (not limp) on the inside, and well, the gochujang and mayonnaise mixture just took it one step further.

The only downside to this recipe is that I did not make about 4 bunches of spring onions. Now I know! Hope you enjoy!

Buttermilk Fried Spring Onions
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 bunch of spring onions, tips and tails trimmed
  • 2 cups of buttermilk
  • 2 tbsp gochujang paste
  • 2 tbsp mayonnaise
  • 1 cup all-purpose flour
  • pinch of salt
  • pinch of cracked black pepper
  • 1 cup of cooking oil
Instructions
  1. Start by adding the spring onions to a sealable bag. Pour in the buttermilk, seal, and let it marinate overnight in the refrigerator. Next, add the gochujang and mayonnaise to a small bowl, and use a fork to blend the two together. Cover and place in the refrigerator until ready for use.
  2. The following day, add the flour, salt and pepper to a mixing bowl. Give a good stir. Take the spring onions, draining them from the buttermilk, and add them to the bowl.
  3. Give a good toss to make sure the onions are well coated, then heat up a skillet on medium heat, adding in the oil.
  4. Once the oil comes to temperature, about 350 degrees, gently add in a few spring onions. Cook for a couple of minutes per side (if not fully submerged), until the batter is golden brown. Once golden, remove with some tongs and place on a paper lined plate to remove any excess oil. Season with a pinch of salt. Repeat.
  5. To your serving plate, take the gochujang and mayonnaise mixture, and with a spoon smear it onto the center of the serving plate.
  6. Line up the fried spring onions on top of the sauce, and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Buttermilk Fried Spring Onions

  1. I received these in my farm box and was wondering how to use them aside from grilling. We also can get them in most regular grocery stores around here and are called Mexican onions so I won’t need to always wait for my farm box. Thanks!

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