| 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.
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Converted by MM_Buster v2.0l.
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