Blooming Onion Bites with Dipping Sauce

• Produce

  • 1 Sweet onion or 2 medium onions, large
  • 1/2 tsp Thyme and oregano

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Horseradish mayo sauce
  • 2 tsp Ketchup
  • 3 tbsp Mayonnaise
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Black pepper
  • 1/2 tsp Black pepper, ground
  • 1 1/4 tsp Cayenne
  • 3 1/2 tsp Paprika
  • 1 Seasoning salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Milk
  • 3 tbsp Sour cream

Found on spendwithpennies.com

Description

Ingredients

• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 2 teaspoons ketchup
• ½ teaspoon Worcestershire sauce
• 1 tablespoon horseradish mayo sauce (or regular horse radish)
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• 1 large sweet onion or 2 medium onions
• 2 cups all-purpose flour
• 1 teaspoon cayenne pepper
• 1 tablespoons paprika
• ½ teaspoon each thyme and oregano
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• 2 large eggs
• 1 cup milk
• Oil for frying
• Seasoning salt

Directions

• Combine all dip ingredients and set aside.
• Cut the onion in half and make slices down the onion to make wedges. In a bowl, toss flour and seasonings except seasoning salt. In a second bowl, whisk eggs, milk and ½ cup water.
• Ensure onion slices are separated and place the onion wedges in a large ziploc bag. Add about ¾ cup of the flour mixture and shake well to coat. Using a fork, gently lift out about 6 onion wedges and put them into the egg mixture. Using a fork, remove them from the egg mixture and into the flour mixture in the bowl. Toss to coat. (So its Flour. Egg. Flour.)
• Place on a rack while coating all of the onions. Gently tap the rack to remove excess flour before frying.
• Heat deep fryer or a couple of inches of oil in a pan to 360-375 degrees. Place the onions into the deep fryer or oil in small batches for about 6 minutes or until browned and crispy. Be sure not to overcrowd them. Remove from oil, drain on paper towels and sprinkle with seasoning salt.
• Serve hot with dipping sauce.