Onion Crisps

Recipe Ingredients

4 cups	948ml	Vegetable oil
1 cup	62g / 2.2oz	Flour
4 teaspoons	20ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1		Egg - whisked with
3 tablespoons	45ml	Water
2 cups	125g / 4.4oz	Thinly-shaved onion slices - separated into rings
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat oil in a deep-fryer or large, heavy pot over high heat. Combine flour and Bayou Blast in a bowl. Dip onions in egg mixture, then toss in flour mixture. Shake in a sieve to remove excess. When oil is very hot, fry onions until crisp and golden, 2 to 3 minutes; do this in batches, if necessary. Remove onions with a slotted spoon to drain on paper towels and sprinkle evenly with salt.

This recipe yields about 2 cups fried onions.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.