1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. horseradish (little
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. garlic powder
dash ground pepper
dash cayenne pepper
Combine all ingredients and mix well. Cover and place in the refrigerator for
at least 30 minutes before serving.
- 1 Vidalia onion, skin removed
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1/4 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon ground cumin
- Peanut oil, for frying
- Creamy dill dipping sauce, recipe follows
Heat oil in a deep-fryer to 350 degrees F.
Whisk together the egg and the milk in a medium sized bowl.
In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice
the onion in half, about 3/4-of the way down without slicing all the way
through. Slice into quarters, then into 1/8s. Repeat this until you have cut the
onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture.
Then coat it liberally with the dry ingredients. Separate the "petals" and
sprinkle the dry coating between them.
Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove
to a paper towel lined sheet tray and season with salt and pepper.