INGREDIENTS
- 1 large white onion
- 2 1/2 cups all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- salt and pepper to taste
- 2 large eggs
- 1 1/2 cups milk
- 1 quart vegetable oil
- Chipotle, Thousand Island or other dipping sauce optional
INSTRUCTIONS
-
In a medium bowl, combine flour, spices, salt and pepper. Reserve.
-
In another medium bowl, whisk together eggs and milk until combined. Set aside.
-
Cut off ½-inch from the pointy end of the onion while leaving the other end of root intact. Then remove the papery skin.
-
Place the onion cut-side down on a cutting board. Starting ¾-inch from the root, cut vertically downward all the way to the board using a sharp knife.
-
Repeat vertical cuts downward about 1/2-inch apart on the edge, taking care not to overlap with previous cuts. You should get 10-15 cuts in total.
-
Turn the onion over and gently open up the “petals” of the onion with your fingers until it resembles a flower. Set aside.
-
Dip the onion into reserved flour mixture to cover completely. Then gently shake off excess flour.
-
Gently dip into reserved egg mixture to cover completely. For best results, let the onion soak in the batter for 10 minutes.
-
Return onion to the flour mixture one more time and cover completely.
-
Place the onion on a plate and freeze for 30-60 min to set.
-
Fill a deep fryer or medium saucepan with 3 inches of oil and heat to 350°F. Line a plate with paper towel and set aside.
-
Fry onion for 3-4 minutes until golden brown. Then turn it over using a slotted spoon and cook several minutes more until golden brown.
-
Remove onion to a prepared plate. Serve with optional dipping sauce and enjoy!
RECIPE TIPS
- You’ll find it helpful to watch the video for this recipe before making it.
- For the dipping sauce, you can mix Thousand Island dressing with creamy horseradish sauce, adjusting the amount of horseradish depending on how much heat you want.
