Prep time: 45 min
Cook time: 15 min
Ready in: 1 hour
Serves: 4- 6
Ingredients:
DIP:
1/2 c. sour cream
2 T. ketchup
1 1/2 tsp. raw horseradish- finely grated
1/8 tsp. chili powder
1/2 tsp. seasoned salt
1/4 tsp. paprika
ONION:
1 large sweet onion
1 egg
1 c. milk
11 c. all-purpose flour
/2 tsp. ground black pepper
1/3 tsp. dried oregano
1/8 tsp. dried thyme
1 1/2 tsp. salt
1/8 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 tsp. paprika
3/4 c. vegetable oil (for frying)
Directions:
- Combine all dip ingredients, mixing well
- Cover and refrigerate until ready to serve
- Slice 1" off of top and bottom of onion and remove peel
- Use a thin knife to cut 1" diameter core out of the middle of the onion (for this and all following cuts, do not cut down to bottom of onion)
- Use a very sharp, large knife to slice through center of onion about 3/4 of the way down
- Turn onion 90 degrees and slice it again in an X across first slice
- Keep slicing sections in 1/2 until onion has been cut 16 times
- Spread petals of onion apart
- Plunge onion into boiling water for 1 min
- Immediately plunge onion into ice cold water
- Leave in ice water for 30- 60 min
- In a medium bowl, beat egg and milk
- In a separate bowl, combine flour and spices, mixing well
- Heat enough oil to completely cover onion to 350 (or hotter, as chilled onion will cool oil and then not end up crispy!)
- Dip chilled onion into milk mixture
- Set on cutting board and sprinkle liberally with flour mixture
- Separate petals and sprinkle more flour between them
- Once onion is well-coated, repeat- dipping in milk, then sprinkling twice with flour
- Fry onion right side down for 2- 3 min
- Flip over and continue frying until it turns brown
- Remove from the oil and let it drain on a rack or paper towels
- To serve, open center of onion wide and fill with dip (or place a small dish of dip in center)
*I found recipes here and here
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