Ingredients
for 4 servings
- 1 sweet onion, large
- 1 ½ cups milk (355 mL)
- 2 eggs
- 1 ½ cups flour (190 g)
- 1 ½ tablespoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons pepper
- 1 tablespoon salt
- 3 cups canola oil (720 mL)
Dipping Sauce
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 ½ tablespoons ketchup
- 1 ½ tablespoons worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon paprika
Preparation
- Cut the top of an onion and place it cut-side down.
- Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
- Flip the onion over and coax apart its layers or “petals”. In a medium bowl, combine the eggs and the milk.
- In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
- Place the onion in it, coating every petal with egg wash.
- Place the onion in the dry mixture coating every petal.
- Coat the onion in the egg wash and dry mixture one more time.
- Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
- Place onion in the freezer for 10 minutes.
- With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
- Move onion to plate covered in paper towels and allow to drain for 5 minutes.
- Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
- Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
- Enjoy!
