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Onion blossom with spicy dip
Ingredients
Spicy dip:
- 1/4 cup (60 milliliters) mayonnaise
- 1 teaspoon (5 milliliters) paprika
- 1/2 teaspoon (2.5 milliliters) garlic powder
- 1 tablespoon (15 milliliters) hot sauce
Onion:
- 945 milliliters vegetable oil
- 1-1/2 cups (350 milliliters) flour
- 2 teaspoons (10 milliliters) paprika
- 1/2 teaspoon (2.5 milliliters) cumin
- 1/2 teaspoon (2.5 milliliters) thyme
- 1/2 teaspoon (2.5 milliliters) salt
- 3 eggs
- 1 large onion
Directions
Spicy dip:
- In a small bowl, combine mayonnaise, garlic powder, paprika and hot sauce.
Onion:
- In a large, heavy pot heat oil to 350 F (175 C).
- In a medium bowl combine flour, paprika, cumin, thyme, and salt.
- In a separate bowl, whisk the eggs.
- Peel onion and cut off one inch of the top, leave as much of the stem intact as possible.
- Make four cuts down the center of the onion, but not all the way through, rotating the onion a quarter turn for each cut straight down.
- Rotate and continue making cuts until an even twelve-point star-shaped cut pattern has been achieved.
- Flip onion upside down and peel open layers. The result should be that the onion is open enough for the flour to cover each side of each layer.
- Completely dust the onion with flour and spice mixture, shake off excess back into the bowl.
- Submerge onion into the eggs, coat well.
- Take the onion out of the egg, return to the flour and dust well, shaking off any excess flour into the bowl.
- Fry the onion, cut side down, for five minutes or until golden brown. Remove and let drain on a paper towel.
To serve:
- Present onion blossom on a serving dish with the spicy dip on the side.
