Have you ever had a hankering to make the popular appetizer at home? Now you can! You probably already have many of the ingredients in your pantry for the delectable dip and zesty coating already – all you need to add is a succulent sweet onion from Pittman & Davis. Our Sweet Georgia Onion or Texas 1015 will both be mouthwatering!
2½ c. all-purpose flour
1 tsp. cayenne pepper
2 Tbsp. paprika
½ tsp. dried thyme
½ tsp. dried oregano
½ tsp. ground cumin
Freshly ground black pepper, to taste
2 large eggs
1 c. whole milk
1 gallon soy or corn oil, for frying
Kosher salt, to taste
For the dip:
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1½ tsp. ketchup
½ tsp. Worcestershire sauce
1 Tbsp. horseradish, drained
¼ tsp. paprika
⅛ tsp. cayenne pepper
Kosher salt and freshly ground black pepper, to taste
- Prepare the dip: Combine all dip ingredients in a bowl; cover and refrigerate.
- Slice onion: cut ½” off stem-end, then peel. Place cut-side down. Starting ½” from root, make a downward cut through to the cutting board; repeat to make four evenly spaced cuts around onion. Continue slicing between each section until you have 16 evenly spaced cuts. Turn the onion over and use your fingers to gently separate the outer pieces.
- Whisk flour, cayenne, paprika, thyme, oregano, cumin and ½ teaspoon black pepper in a bowl. In a small deep bowl, whisk eggs, milk and one cup water.
- Place onion in a separate bowl, cut-side up, and pour flour mixture over top. Cover bowl with a plate, then shake back and forth to distribute flour mixture. Check to ensure onion is fully coated (particularly between the “petals”). Lifting onion by the core, turn over and pat off excess flour; reserve bowl of flour.
- Using a slotted spoon, fully submerge onion in egg mixture, spooning over the top as needed. Remove and let excess egg drip off, then repeat flouring process. Refrigerate while oil heats.
- Fill a large, deep pot with three inches of oil, leaving two inches of space at the top. Heat oil over medium-high heat until a deep-fry thermometer registers 400° Pat excess flour from onion.
- Using a wire skimmer, carefully lower onion into oil, cut-side down. Adjust heat so oil temperature stays close to 350° Fry three minutes, then turn over and cook until golden (about three more minutes). Drain on paper towels; season with salt and serve with dip.