| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Essnce08 |
1 |
servings |
INGREDIENTS
| 4 |
c |
Vegetable oil |
| 1 |
c |
Flour |
| 4 |
ts |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1 |
|
Egg; whisked with |
| 3 |
tb |
Water |
| 2 |
c |
Thinly-shaved onion slices; separated into rings |
| 1/2 |
ts |
Salt |
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.
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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
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