Fried Onion Straws With Creole Mustard Dipping Sauce Recipes

CRISPY FRIED ONION STRAWS

Steps:

• Slice onion into 1/4" slices using mandoline. Separate onion pieces and place into large bowl. Add buttermilk, and rest in fridge
• Soak onions in buttermilk for one hour. Drain buttermilk well from onions
• FOR EASY, HANDS-FREE BREADING: Use a Tupperware-like container that has a cover!
• Add flour, onion powder, garlic powder, paprika, cayenne pepper, and chili powder into container.
• Using tongs or a fork, transfer onions in batches into flour mixture. Cover with lid, and shake vigorously. Transfer seasoned onions to a plate
• Add enough oil for a 1/2" depth and heat in large fry pan. Test the oil with a small piece of onion: when onion immediately begins to bubble and raises to the surface, the oil is hot enough
• Add onions in batches to fry pan. Don't overcrowd the pan, or the onions won't cook properly
• Watch carefully, as onions will only take about 2 minutes to cook. Transfer cooked onions to paper towels to drain. Immediately sprinkle with sea salt
• When completely finished, sprinkle with additional paprika, if desired.

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.

FRIED ONION STRAWS WITH CREOLE MUSTARD DIPPING SAUCE

Steps:

• 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.

TEPPANYAKI MUSTARD DIPPING SAUCE

Steps:

• Whisk all ingredients together in medium bowl.

HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix all ingredients and enjoy!

LIME DIPPING SAUCE

Steps:

• In a small bowl, combine sauce ingredients.
• Chill for 15 minutes.

EASY ONION STRAWS

Steps:

• Pre heat deep fryer.
• Cut an onion into thin slices.
• Sautee' over medium heat until tender.
• Mix eggs, milk, salt, pepper and chilli powder in bowl MIX WELL.
• Strain onions.
• Add flower, the amount varies by size of onion.
• deep fry until golden brown.
• add a bit more salt and pepper.

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.

DEEP-FRIED ONIONS WITH DIPPING SAUCE

Steps:

• Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.

BAKED SALMON WITH CREOLE MUSTARD SAUCE

Steps:

• For sauce: Combine all sauce ingredients in a heavy medium saucepan. Simmer until very thick, stirring frequently, about 5 minutes. (Can be prepared one day ahead; cover and refrigerate).
• For fish: Line large baking pan with foil. Arrange fish, skin side down, in a single layer on foil. Mix the butter, brown sugar, soy sauce, fresh lemon juice and dry white wine in a bowl. Pour over fish. Cover fish and refrigerate at least one hour and up to six hours.
• Preheat oven to 400 degrees. Uncover fish and bake until just cooked through, basting occasionally with pan drippings, about 18 minutes.
• Meanwhile, rewarm sauce over low heat, stirring constantly. Add 1 cup sour cream and whisk just until heated through; do not boil. Season sauce to taste with salt. Arrange salmon on platter. Serve, passing the sauce separately.