If you love onion rings, you’re going to fall in love with scallion fries. Think of them as onion rings’ lighter, crispier cousin. Instead of thick slices of onion, whole green onions are dipped in a light batter and fried until golden brown. The result is an incredibly crispy exterior with a sweet, tender scallion center that practically melts in your mouth.
One of the best parts about scallion fries is their texture. The batter fries up airy and delicate while still creating an addictively crunchy shell around every scallion. A sprinkle of seasoned salt and cayenne right after frying takes them to the next level, and they’re practically begging to be dunked into homemade restaurant style ranch.
The secret to getting that ultra crispy coating is the batter consistency. You want it to be thinner than pancake batter but slightly thicker than tempura batter. It should easily coat the scallions without dripping off completely, almost like the consistency of a thin cake batter. Since different brands of flour absorb liquid differently, I don’t always measure the flour exactly. Instead, I slowly add more until the batter reaches that perfect consistency.
For the crispiest scallion fries, I also recommend a double fry. The first fry cooks the batter through, while the second fry locks in that deep golden crunch that stays crispy much longer. Just remember not to overcrowd the pot. Frying too many at once lowers the oil temperature and can leave you with soggy instead of crispy scallion fries.
Why You’ll Love This Recipe
- Crispy, light, and incredibly addictive
- Like onion rings, but even crispier
- Only a handful of pantry ingredients
- Perfect appetizer, snack, or party food
- Homemade ranch takes it over the top
- Double fried for maximum crunch
- Ready in under 30 minutes
Ingredients
Scallions (Green Onions)
The star of the recipe. As they fry, the scallions become sweet, tender, and slightly jammy while still holding their shape.
Club Soda
Cold club soda creates a light, airy batter. The carbonation helps produce a delicate crispy coating.
All Purpose Flour
Forms the crispy shell around each scallion. Add a little at a time until the batter reaches the right consistency.
Egg
Helps bind the batter together while adding richness.
Salt
Seasons the batter so every bite has flavor.
Neutral Oil
Use vegetable, canola, avocado, or peanut oil for frying since they have a high smoke point and won’t overpower the scallions.
Homemade Restaurant Style Ranch
Hidden Valley Ranch Seasoning
Provides that classic restaurant ranch flavor with almost no effort.
Buttermilk
Adds tanginess while thinning the ranch into the perfect dipping consistency.
Mayonnaise
Makes the ranch rich, creamy, and smooth.
Seasoning After Frying
Salt
Season immediately after frying while the scallion fries are still hot.
Cayenne Pepper
Adds just enough heat to balance the sweetness of the scallions.
Substitutions
- Ice cold water can replace club soda.
- Use gluten free all purpose flour if needed.
- Greek yogurt can replace some of the mayonnaise in the ranch.
- Sour cream can be substituted for part of the mayo for extra tang.
- Smoked paprika can replace cayenne for a smoky flavor.
- Add garlic powder or onion powder to the seasoning blend.
- Serve with spicy mayo or honey mustard instead of ranch.
Frequently Asked Questions
What are scallion fries?
Scallion fries are whole green onions dipped in a light batter and deep fried until crispy. They’re similar to onion rings but have a sweeter, more delicate onion flavor.
Why use club soda?
Club soda creates tiny air pockets in the batter, resulting in an extra light and crispy coating.
Why double fry?
The first fry cooks the batter and scallions through. The second fry creates a deeper golden color and locks in an even crispier texture that stays crunchy longer.
Why are my scallion fries soggy?
This usually happens when the oil temperature drops too much. Avoid overcrowding the pot and fry in small batches so the oil stays hot.
What sauces go well with scallion fries?
Restaurant style ranch is my favorite, but they’re also delicious with spicy mayo, honey mustard, chipotle aioli, or garlic aioli.
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servings10
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minutesIngredients
3 bunches 3 green onions
2 cups 2 cold club soda
1.5 cups 1.5 all purpose flour, add as needed for consistency
2 tbsp 2 all purpose flour, to coat the green onions
1 1 egg
1 tsp 1 salt
neutral oil for frying
- Restaurant Style Ranch
1/4 cup 1/4 mayo
1/3 cup 1/3 buttermilk
1/2 tbsp 1/2 hidden valley ranch seasoning
- Seasoning After Fry
1/4 tsp 1/4 salt
1/4 tsp 1/4 cayenne pepper
Directions
- Make the ranch
Whisk together the mayonnaise, buttermilk, and Hidden Valley Ranch Seasoning until smooth. Refrigerate while preparing the scallion fries. - Heat the oil
Heat 3 to 4 inches of neutral oil in a heavy pot or Dutch oven to 350°F (175°C). - Make the batter
In a large bowl, whisk together the club soda, egg, salt, and 1 cup flour. Continue adding flour a little at a time until the batter is thinner than pancake batter but slightly thicker than tempura batter. It should coat the scallions evenly without being overly thick. - Coat the scallions
Wash and pat dry scallions. Cut off the roots of the scallions. Use only the thick white and light green parts of the scallions. The dark green tops are too thin and delicate to fry. Lightly coat the scallions with flour before dipping in batter. Dip each scallion into the batter, allowing any excess to drip off. - First fry
Working in small batches, carefully fry the battered scallions for 2 to 3 minutes, or until lightly golden. Do not overcrowd the pot, as this lowers the oil temperature and prevents the batter from becoming crispy. Add drizzles of batter over the fries to create a crispy craggly texture.
Transfer to a wire rack while frying the remaining batches. - Second fry
Increase the oil temperature back to 375°F (190°C). Fry the scallions a second time for 1 to 2 minutes, or until deeply golden and extra crispy. This second fry helps lock in the crunch and keeps the coating crisp for longer. - Season
Immediately sprinkle with salt and cayenne pepper while they’re still hot. - Serve
Serve immediately with the homemade restaurant style ranch for dipping.
