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Categories:
sweet onions milk sugar salt hot sauce flour cornmeal baking soda cayenne pepper salt Creole seasoning garlic onion powder brown mustard lemon juice hot sauce sour cream salt
Viewed: 34 - Published at: 2 years agoIngredients
- 4 -5 large sweet onions
- 1 (12 ounce) can evaporated milk
- 3 tablespoons sugar
- 14 teaspoon salt
- 14 cup hot sauce
- 1 cup flour
- 14 cup cornmeal
- 2 teaspoons baking soda
- 1 teaspoon Old Bay Seasoning
- 14 teaspoon cayenne pepper
- 1 teaspoon salt
- 14 teaspoon creole seasoning
- 14 teaspoon garlic powder
- 14 teaspoon onion powder
- 3 tablespoons spicy brown mustard
- 2 teaspoons dry ranch dressing mix
- 1 teaspoon lemon juice
- 3 teaspoons hot sauce
- 23 cup sour cream
- salt
Method
- With a mandoline slicer for fast and even slices (be sure to use the guard and be very careful not to cut fingers) cut onions 1/8 inch for straws and thicker for onion rings if desired.
- Once sliced, for straws separate rings and pull slightly apart to break them.
- In a bowl place evaporated milk, sugar, 1/4 teaspoon salt and hot sauce; whisk to dissolve sugar.
- Place onions in mixture and let sit for 5 to 10 minutes, stirring to coat well.
- Mix flour, cornmeal, baking soda, Old Bay Seasoning, cayenne pepper, and.
- 1 teaspoon salt in a ziploc bag; close and shake to mix.
- Heat oil hot to about 375 or 350 degrees Fahrenehit.
- Drain a handful or two of onions; place in bag and shake to coat well.
- Shake off excess and fry until crispy and golden brown, about 4 minutes.
- Drain on paper towels.
- Repeat until all onions are done.
- Serve immediately with the creole mustard dipping sauce.
- CREOLE MUSTARD DIPPING SAUCE:.
- In a small bowl, combine creole seasoning, garlic powder, onion powder, spicy brown mustard, dry ranch dressing mix, lemon juice, hot sauce, sour cream, and salt.
- Cover and chill.
- Yield: 1 cup.
