Onion crisps

1 servings

Ingredients

Quantity Ingredient
4.00 cup vegetable oil
1.00 cup flour
4.00 teaspoon bayou blast - {emeril’s 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.

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