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Onion Crisps

  • Yield: 2 cups


  • 4 cups vegetable oil
  • 1 cup flour
  • 1 tablespoon plus 1 teaspoon Creole Seasoning
  • 1 egg, whisked with 3 tablespoons water
  • 2 cups thinly shaved onion slices, separated into rings
  • 1/2 teaspoon salt


  • Heat oil in a deep-fryer or large, heavy pot over high heat. Combine flour and Creole seasoning 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.