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Blooming Onion and Dipping Sauce
Recipe by: Jackie Smith
Prep time:
Serves:
Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons creamy-style horseradish
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 vegetable oil for frying
1 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.
2 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.
3 To slice onion: slice 1 inch off of the top and bottom of the onion
and remove the papery skin. Use a thin knife to cut a 1 inch diameter
core out of the middle of the onion. Now use a very sharp, large
knife to slice the onion several times down the center to create
'petals': First slice through the center of the onion to about
three-fourths of the way down. Turn the onion 90 degrees and slice it
again in an X across the first slice. Keep slicing the sections in
half, very carefully until the onion has been cut 16 times. Do not
cut down to the bottom of the onion. (The last 8 slices will be
difficult, be careful).
4 Spread the 'petals' of the onion apart. To help keep them separate
you could plunge the onion into boiling water for 1 minute and then
into cold water.
5 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.
6 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.
7 Fry the onion right side up in the oil for 10 minutes or until it
turns brown. When the onion has browned, remove it from the oil and
let it drain on a rack or paper towels. Open the onion wider from the
center so that you can put a small dish of the dipping sauce in
the center.
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