ONION PETALS AND DIPPING SAUCE

FOR THE DIPPING SAUCE:
1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 pinch ground black pepper
1 pinch cayenne pepper
FOR THE ONION PETALS:
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 medium onion

TO PREPARE THE DIPPING SAUCE:
Combine mayonnaise, ketchup, horseradish, paprika, salt, a pinch black pepper, and a pinch cayenne pepper in a small bowl and refrigerate until needed.

TO PREPARE THE ONION PETALS:
Beat egg and combine it with milk in a bowl large enough to hold the onion; set aside.

In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin; set aside.

Cut approximately 3⁄4 to 1-inch off of the top and bottom of the onion, remove skin. Using a large, sharp knife, slice down the center of the onion about 3⁄4 of the way down, until you have 16 sections. Go back and cut all the way through.

Dip the onion petals in the milk mixture, and then coat well with the flour mixture.

Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while preheating the oil.

Preheat the oil to 350 degrees F.

Fry the petals in the oil for 2 to 3 minutes or until golden brown. Remove from oil and let drain on paper towels.

Serve while warm and with dipping sauce.

Makes 6 servings
Source: Hamilton Beach