Preparation and Cooking

• Drain the thawed pearl onions well, and lay them on some paper towels to help dry them as much as possible.
• In a bowl, beat the eggs, and set it aside.
• In another bowl, stir the flour and seasonings together and set it aside.
• Add oil to a skillet (I used a six-inch pan and fried in batches) to about one inch in depth. Heat it over medium-low heat until the oil registers 370 to 400 degrees on a candy thermometer.
• Prepare a plate by lining it with paper towels, and set it aside.
• Coat the onions in the beaten eggs, and then transfer them to the bowl with the flour, tossing to coat them completely.
• Tap off any extra flour and carefully drop the coated onions into the hot oil. Let them fry for five to eight minutes or until the onions reach a deep brown color to your liking.
• Remove the fried onions from the oil with a slotted spoon and place them on the lined plate to drain.
• Serve the onions while hot, along with your favorite dipping sauce.