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Tuesday, July 9, 2013

Deep Fried Mini Onions with A selection of Dipping Sauces

Deep Fried Mini Onions with A selection of Dipping Sauces

I found this recipe originally on Facebook a few days ago
Kids might not like these because most kids don't like onions
but the older kids will. I jazzed mine up with a different spicy blend I make myself and add choices of sauces for guests, A spicy Cajun sauce or a blue cheese sauce

Find some small onions like pearl onions or a little bigger fresh garden onions from a farmer's market
Cook time: 5 Min Prep time: 25 Min Serves: many
8 oz sour cream
1 small packet hidden valley ranch
6 Tbsp Emeril's Creole Seasoning divided (see my favorite recipe below)
2 c self rising flour
1 tsp salt
1 tsp black pepper
1 egg
1 c milk, add more if needed
2 bags onion boilers, peeled
1 bottle canola oil
1. Preheat deep fryer to 400 degrees.
2. In a medium bowl add the sour cream, ranch packet, one tablespoon of the cajun seasoning, and 1/2 teaspoon of the red pepper, mix well. Chill while onion boilers cook.
3. In a medium bow add the flour, egg, milk, mix well.
4. Add 4 tablespoons of cajun seasoning to the batter.
5. Add 4 tablespoons of the red pepper to the batter.
6. Add the salt and black pepper to the batter, mix well.
7. Take each onion boiler and coat with the batter. Deep fry for 1-2 minutes.
8. Drain on paper towel!
9. Enjoy with Cajun sauce or Blue Cheese Dipping Sauces  BELOW*

check out the blogger who posted this
original recipe

Cajun-Creole Dipping Sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons chopped fresh parsley
1 teaspoon salt-free Cajun-Creole seasoning (such as The Spice Hunter)
1/8 teaspoon freshly ground black pepper $
you can omit salt
1/16 teaspoon salt

1. Combine all ingredients in a small bowl, stirring until blended.

Blue Cheese Dipping Sauce:
1/2 cup sour cream
1/4 cup heavy cream
8 ounces blue cheese
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire
1/2 teaspoon salt
Place all the ingredients in a food processor or blender and process on high speed until smooth, about 2 minutes. Pour into a decorative bowl.

Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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