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Onion Crisps

  • Yield: About 2 cups



  • Start heating the oil in a large pot over high heat.
  • Combine the flour with the Creole Seasoning in a bowl. Dip the onions in the egg wash and toss in the seasoned flour.
  • When the oil is very hot (about 375?F), fry the onions in batches until golden and crisp, for about 2 to 3 minutes. Remove with a slotted spoon, drain on paper towels, and sprinkle with the salt. Serve immediately or keep warm on a baking sheet in a 250?F oven.