This recipe can be found here
For the dip
- 2 tablespoons of may
- 2 tablespoons of sour cream
- 1 1/2 teaspoons of ketchup
- 1/2 teaspoon of Worcestershire sauce
- 1 tablespoon of drained horseradish
- 1/4 teaspoon of paprika
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
For the onion
- 1 large sweet onion
- 2 1/2 cups of all purpose flour
- 1 teaspoon of cayenne pepper
- 2 tablespoons of paprika
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of ground cumin
- Freshly ground black pepper
- 2 large eggs
- 1 cup of whole milk
- 1 gallon of soy or corn oil for frying. We used veg. oil in a deep fryer.
- Kosher salt
1. Combine all of the dip ingredients in a bowl. Cover and place in the fridge.
2. Slice the onion. We watched videos on Youtube.
3. Whisk the flour, cayenne, paprika, thyme, oregano, cumin, and 1/2 teaspoon of black pepper in a bowl.
4. In a small deep bowl, whisk the eggs, milk, and 1 cup of water.
5. Put the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure that the onion is fully coated between each petal. Life the onion by the core, turn it over and pat off the excess flour.
6. Use a slotted spoon and fully submerge the onion in the egg mixture. Remove and let the excess egg drio off, and then repeat the flouring process. Place in the freezer until ready to fry.
7. Fill a large deep pot with at least 3 inches of oil. Heat over medium high het until it is 400 degrees. (We cook ours in a deep fryer)
8. Pat off the excess flour from the onion. Use a wire skimmer and carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry for about 3 minutes and then turn the onion over and cook until golden, about 3 more minutes. Drain on paper towels. Season with salt (we do not) and serve with the dip.