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Onion Crisps

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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
Converted by MM_Buster v2.0l.

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