Prep 30 mins
Cook 30 mins
Creamy Horseradish Dipping Sauce
- 1⁄2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 2 teaspoons white distilled vinegar
- 1 teaspoon water
- 1 teaspoon paprika
- 1 teaspoon ketchup
- 1⁄4 teaspoon medium grind black pepper
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon cayenne
- 1 dash garlic powder
- 1 dash onion powder
- 4 -6 cups shortening, as required by the fryer
- 1 large white onion
- 1⁄2 cup all-purpose flour
- 1⁄2 cup Progresso Plain Bread Crumbs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 1⁄2 cups milk
- Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk.
- Mix until creamy then cover and chill the sauce.
- Heat the shortening to 350 degrees in a deep fryer.
- Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half.
- Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion.
- Separate the onion pieces.
- Create batter by combining all dry ingredients in a medium bowl.
- Whisk in milk until batter is smooth then let the batter sit for 5 minutes.
- It should thicken.
- Whisk batter again.
- When oil is hot dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
- Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown.
- Drain on a rack or paper towels.
- Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.
- When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.
Yummy crunchy onions! Seemed like a lot of batter to start with and it did not totally cling all around the onions, but after deep frying (in oil in our case) they were nice and crunchy all around and what stuck to onions kept stuck through the frying process as well, and in the end all the batter was used.
Sauce was nice and sharp, too. I used 50/50 mayo and sour cream, like it better that way.
I don't think this recipe is very authentic. I ended up using 8 times as much pepper, which was probably too much, but I believe it is closer than the 1/2 teaspoon this recipe suggests.
I replaced the milk with an egg wash (just due to preference / experience) and double battered (egg, flour, egg, bread) the peels since the breading wouldn't fully stick otherwise.
Not sure what happened. We made the batter twice, fearing I somehow measured wrong. The batter would not stick to the white onion. We even wiped the onion off, thinking that may be it. The only difference is I fried them in oil, because that's what we had, vs. the shortening. Did not try the sauce, as we had some from a gourmet food store. Sorry, this recipe didn't work for us :(