Recipe by Shawn C
This is such a great alternative to French fries. Goes well with steaks too. I actually like the dipping sauce with raw vegetables as well. This would probably go well with fried okra too.
- 4-5 large sweet onions
- 340.19 g can evaporated milk
- 44.37 ml sugar
- 1.23 ml salt
- 59.14 ml hot sauce
- 236.59 ml flour
- 59.14 ml cornmeal
- 9.85 ml baking soda
- 4.92 ml Old Bay Seasoning
- 1.23 ml cayenne pepper
- 4.92 ml salt
CREOLE MUSTARD SAUCE
- 1.23 ml creole seasoning
- 1.23 ml garlic powder
- 1.23 ml onion powder
- 44.37 ml spicy brown mustard
- 9.85 ml dry ranch dressing mix
- 4.92 ml lemon juice
- 14.78 ml hot sauce
- 158.51 ml sour cream
Directions See How It's Made
- 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.