Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 25 min
Prep:
1 hr 10 min
Cook:
15 min
Yield:
6 to 8 servings

Ingredients

  • Oil, for frying
  • 2 large yellow onions, cut into 1/4-inch rings
  • Salt
  • 1 cup hot sauce
  • 2 cups flour
  • Essence, recipe follows
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Preheat the fryer. In a mixing bowl, add the onions. Season the onions with salt. Add the hot sauce and toss the onions in the sauce to coat each ring completely. Marinate the onions for at least 1 hour. In another mixing bowl, add the flour. Season the flour with Essence. Dredge the onion rings in the season flour, coating each ring evenly. Shake off the excess flour and fry the rings in batches. Fry the onion rings until golden brown, about 3 to 4 minutes. Remove the onion rings from the oil and drain on a paper-lined plate. Season the rings with Essence. Continue the frying process until all of the onions are fried. Serve the onion rings hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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