I got this recipe out of the St.Cloud Times (courtesy of my mom, Peeps) in 1997. It actually is quite simple to do, the hardest part is slicing the onion, but if you buy an onion blossom cutter, you will have it made in the shade! This is a really fun appetizer to serve too...very impressive looking!
- 1 large red onion (3/4 pound or more)
- 1 egg
- 1 cup milk
- 1 cup flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons cayenne pepper
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon oregano
- 1 pinch thyme
- 1 pinch cumin
- oil (for frying)
- your favorite thousand island dressing (I don't like horseradish, so this is what I use)
- 1⁄2 cup mayonnaise
- 2 teaspoons ketchup
- 2 tablespoons creamed horseradish
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon salt
- 1 pinch oregano
- 1 pinch pepper
- 1 pinch cayenne
- 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.