Blooming Onion

Ingredients

1/2 cup mayonnaise
3/4 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 egg
1 cup milk
1 cup self-rising flour
1 and 1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1 large onion
2 quarts vegetable oil for deep frying

Directions

Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, thyme, oregano, and cumin. Prepare the onion by cutting approximately 3/4 inch off of top and bottom of the onion, remove skin. Remove a one inch core from the middle of the onion. Using a large sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier. Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and then the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil. Pour enough oil to cover the onion into a deep fryer or pot. Preheat the oil to 350 degrees. Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain on a rack or paper towels.


Dipping Sauce

Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, a dash of black pepper, and a dash of cayenne pepper in a small bowl. Refrigerate until needed.


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