Fried Onion Straws With Creole Mustard Dipping Sauce Recipes

IMPRESSIVE CREOLE DIPPING SAUCE

Steps:

• Mix Creole mustard with the mayonnaise to taste.
• Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
• Refrigerate for about 1 hour.

ONION STRAWS

Steps:

• Cut onions into very thin slices; separate into rings.
• In medium bowl, combine pancake mix, sparkling water, chili powder and salt; beat until smooth.
• In a large saucepan or deep fryer, heat oil to 375. Stir onions into batter. With 2 forks, lift onions from batter in small portions. Drop into hot oil just until surface of oil is cover with onions; fry 1 to 2 miniutes or until crisp and browned.
• Remove onions from hot oil; drain on paper towels. Repeat with remaining onions. Refrigerate.
• In a small bowl; combine sour cream and taco seasoning mix; blend well. Refrigerate until ready to use.
• When ready to serve, heat oven to 375. Bake onions 10 minutes or until crisp. Stack on a platter and serve with dipping sauce.

VIDALIA® ONION STRAWS (ONION STRINGS)

Steps:

• Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
• Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
• Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

ONION STRAWS (FRENCH FRIED ONIONS)

Steps:

• With a mandolin, good slicer or a very sharp knife, slice the onions very thin. If you use a knife, you should be able to see it through the onion slice. Place in a baking dish and cover with buttermilk for at least one hour.
• Combine dry ingredients and set aside. Heat oil to 375 degrees F. in a deep fryer. If you don't have a deep fryer, use a Dutch oven or deep pot; add oil and heat to 375 using a candy thermometer to determine the temperature of the oil. Remove the thermometer when the temp reaches 375.
• When ready to cook, grab a handful of onions, cover well with the flour mixture, shake off the excess, and plunge the onions into the hot oil. Fry the onions in batches so the oil will stay hot. Fry for a few minutes and remove them when they turn golden brown. Drain on paper towels.
• Repeat until all the onions are cooked. Serve immediately or store in an air tight plastic container to add to other dishes when needed. Cooked onion straws can be kept at room temperature for up to a week.