| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Oil for frying |
| 1 |
lg |
(16 oz.) white onion |
| 1 |
c |
Flour |
| 1/4 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Garlic salt |
| 1/2 |
ts |
Onion salt |
| 1/8 |
ts |
White pepper |
| 1 |
c |
Milk |
| 1/3 |
c |
Dijon extra-strong mustard |
| 1/2 |
c |
Chili sauce |
| 1/3 |
c |
Mayonnaise |
INSTRUCTIONS
DIPPING SAUCE
Heat oil in a large, deep kettle or deep fryer. The kettle has to be large
enough to hold the onion after it opens and deep enough for oil to cover
the onion. Cut onion into 16 sections, being careful not to cut through to
the bottom. Onion will resemble a peeled orange with sections slightly
separated. Combine flour, chili powder, salts and pepper in a bowl. Stir to
combine and set aside. Dip onion into milk, then into flour mixture,
working flour down into cuts. Drop into hot oil. Cook to a light golden
color. Serve with dipping sauce while hot.
Dipping sauce: Combine 1/3 cup Dijon exttra-strong mustad, 1/2 cup chili
sauce and 1/3 cup mayonnaise. Blend thoroughly. makes 1 cup.
Posted to TNT Recipes Digest, Vol 01, Nr 911 by Lin Todl
<2towers@idcnet.com> on Jan 2, 98
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