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Onion Crisps

  • Yield: 4 servings


  • Vegetable oil for deep-frying
  • 3/4 cup bleached all-purpose flour
  • 1 tablespoon plus 1 teaspoon Creole Seasoning
  • 1 large egg
  • 2 cups thinly sliced yellow onions, separated into rings
  • 1/2 teaspoon salt


  • Pour enough oil to come halfway up the sides into a large heavy pot or electric deep-fryer and heat over high heat to 360?F.
  • Combine the flour and 1 tablespoon of the Essence in a shallow bowl. Whisk the egg and 2 tablespoons water in another shallow bowl. Dip the onions in the egg mixture, then toss in the seasoned flour, shaking to remove any excess flour. In batches, without crowding, deep-fry the onions until crisp and golden, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towelñlined baking sheet.
  • Just before serving, season with the remaining 1 teaspoon Essence and the salt. Serve hot.