Onion crisps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | cup | vegetable oil |
| 1.00 | cup | flour |
| 4.00 | teaspoon | bayou blast - {emerils creole seas; oning}, see * |
| 1.00 | egg; whisked with | |
| 3.00 | tablespoon | water |
| 2.00 | cup | thinly-shaved onion slices; separated into rings |
| ½ | teaspoon | salt |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000