Ingredients
- 1 large sweet onion (Vidalia or similar)
- Vegetable oil, for frying
- 1 cup milk
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
- 1/2 cup mayonnaise
- 2 tbsp cream-style horseradish sauce
- 1 tbsp ketchup
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp dried oregano
- 1/4 tsp ground black pepper
Instructions
- In a bowl, combine mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper. Mix well and refrigerate the dipping sauce.
- In a separate bowl, whisk together milk and egg. In another bowl, mix flour with salt, cayenne, paprika, pepper, oregano, thyme, and cumin.
- Peel and trim the onion, keeping the root intact. Cut into 16 wedges (not all the way through the root) to create petals. Gently separate petals.
- Dip the onion in the milk-egg mixture, then coat thoroughly with seasoned flour. Repeat for a double coating.
- Heat oil to 350°F (175°C). Fry onion cut-side up for about 10 minutes until golden and crispy.
- Drain on paper towels or a wire rack. Serve hot with the dipping sauce in the center.
Notes
- Pat onion dry before battering to help coating stick.
- Double-dipping ensures an extra crispy crust.
- Use an air fryer at 375°F for 15–20 mins or bake at 400°F for 25–30 mins for lighter options.
- Substitute Greek yogurt for mayo in the dip for a healthier version.
- Leftovers can be reheated in the oven or air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 onion with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
