| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Home3 | 1 | servings | |
INGREDIENTS
| 1 | lg | Sweet onion |
| 1 | Egg | |
| 1 | c | Milk |
| 1 | c | Flour |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 1/2 | ts | Cayenne pepper |
| 1/4 | ts | Oregano |
| 1/8 | ts | Thyme |
| 1/8 | ts | Cumin |
| Oil for frying | ||
| 1/2 | c | Mayonnaise |
| 2 | ts | Ketchup |
| 2 | tb | Cream-style horseradish |
| 1/4 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/8 | ts | Oregano |
| Pepper to taste |
INSTRUCTIONS
DIPPING SAUCE Directions: Beat together the egg and milk in a medium bowl. Combine the flour, salt, pepper, cayenne, oregano, thyme and cumin in a separate bowl. Slice 3/4" to 1" off the top and bottom of the onion and remove skin. Cut out a 1" core and slice about 3/4 of the way down to create petals. Place the onion in boiling water to separate the petals. Let cool. Dip the onion into the milk mixture. Dip the coated onion into the flour mixture, covering liberally. Repeat process. Let onion set in the refrigerator for 15 minutes before frying. Heat vegetable oil in a deep fryer or pot to 350 degrees. Fry the onion right side up for 10 minutes until brown. Drain on a rack or paper towel. Combine ingredients for dipping sauce and serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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