Blooming onion & dipping sauce

By Joschef

Ingredients

• Dipping Sauce:
• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 2 tablespoons cream-style
• horseradish sauce
• 1/3 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 pinch ground black pepper
• 1/3 teaspoon cayenne pepper
• Blooming Onion:
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cayenne
• pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black
• pepper
• 1/3 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• 1 large sweet onion
• 3/4 cup

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Directions:

To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.

To slice the onion use the onion blossom Maker.

Spread the petals of the onion apart. You could plunge the onion into boiling water for 1 minute and then into cold water.

Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.

Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.

Fry the onion right side up in the oil for 10 minutes or until browned, remove from the oil and let it drain. Open the onion from the center so that you can put a dash of dipping sauce in the middle.