| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Sweet onion (Vidalia) |
| 1 |
|
Egg beaten |
| 2 |
tb |
Flour |
| 1 |
c |
Cracker crumbs and season to taste |
|
|
Oil for deep fat frying |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
1000 Island dressing |
| 2 |
tb |
Horseradish; grated or prepared; not the sauce |
INSTRUCTIONS
DIPPING SAUCE
From: Tracy Fruge <tracy@BBS.SNOL.COM>
Date: Tue, 9 Jul 1996 13:23:48 -0500
Select a well rounded onion, and peel outer layer skin off. Leave root in
tact, but cut off any hanging roots. Using a small Harp knife, divide the
onion in 4 sections by making 2 cuts crosswise, beginning at the top and
cutting toward the root, stopping about 1/2 inch away.
Cut each section twice. Place onion in enough boiling water to cover it
and leave it for 5 min. The sections or "petals" will begin to open. Remove
it from hot water and place in ice water, covering, to help the opening.
Drain well by placing upside down on paper towels. Put flour in a
bag(paper) , add onion, and shake gently to cover. Roll floured onion in
egg to cover then put crumbs in a paper bag and shake to coat. Refrigerate
for 1 hour before frying in oil till golden brown.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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