INGREDIENTS

INSTRUCTIONS

Select a well-rounded onion.  Peel outer skin off.  Leave root intact and
cut off any hanging roots.  Using a small, sharp knife, divide onion into
four sections by making 2 cuts crosswise, beginning at the top and cutting
toward root, stopping about 1/2" away.  Cut each section twice. Place onion
in bowl of enough boiling water to cover it and leave for 5 minutes. The
sections, or petals, will begin to open. Remove onion from water and
immerse into ice water, which will further the opening. Drain well by
turning upside down on paper towel. Put flour into paper bag, add onion and
shake gently to coat with flour. Roll floured onion in beaten egg to coat.
Put cracker crumbs in bag, add onion, and shake gently to coat. Refrigerate
1 hour before deep frying in oil to a golden brown, 3 to 5 minutes.
Originally posted by Beckie Paiz (FDPN79B)
Posted to MM-Recipes Digest V4 #338 by fjmills@ktis.net (Florence J. Mills)
on Dec 29, 1997

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