Ingredients
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1 large red onion (3/4 pound or more)
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1 cup milk
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1 cup flour
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1 1/2 teaspoons salt
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1 1/2 teaspoons cayenne pepper
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1/2 teaspoon black pepper
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1/4 teaspoon oregano
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1 pinch thyme
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1 pinch cumin
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oil (for frying)
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your favorite thousand island dressing (I don't like horseradish, so this is what I use)
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2 teaspoons ketchup
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2 tablespoons creamed horseradish
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1/4 teaspoon paprika
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1/4 teaspoon salt
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1 pinch oregano
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1 egg
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1/2 cup mayonnaise
Instructions
- Beat egg and combine with milk in a bowl big enough to hold the onion without spilling.
- In a separate bowl, mix flour, salt, pepper, oregano, thyme and cumin.
- Peel onion, and slice off about 1/2-1 inch off of both ends.
- Remove a 1 inch core from the center.
- Slice the onion with an onion blossom cutter, or if you don't have one of those, slice the onion into 16 equal vertical slices---being very careful not to cut all the way to the bottom (leave about 1/4 inch or more at the bottom) Separate"petals" of the onion.
- Dredge onion in egg, then in flour mixture, shaking off excess.
- Dredge in egg again, and again in the flour mixture--again, shaking off excess.
- Allow onion to rest 15 minutes in the refrigerator.
- Heat oil (enough to cover onion) to 350º.
- Fry the onion right side up in the oil for 10 minutes or until golden.
- Drain on paper towels and serve with dipping sauce.