|6||Jumbo Spanish Sweets (3"-4" diameter; from Idaho-Eastern Oregon)|
|2½ teaspoon||Black pepper|
|Vegetable oil for frying|
Peel onion. Slice ½" off the top of the onion. Trim root ends slightly, so it stands upright. Stand the onion on its root end. Using a paring knife cut triangular slices to center of onion, slicing from top down to within ½" of the bottom. (Outer layers can be cut further down than center layers.) Work all the way around to make 1" petals. Do not cut all the way through the bottom of the onion. Refrigerate onion covered in ice water until layers open up, one to three hours. Drain well. Mix together flour, salt, pepper, and paprika. Sprinkle onion with seasoned flour, gently spreading layers apart. Dip in buttermilk and allow onion to set for two minutes. Remove and again sprinkle with seasoned flour. Remove extra batter that accumulates in core and deep fry in oil at 350øF until golden brown, about 5-7 minutes. Drain well. Cut out center of onion to allow petals to separate. Place Barbecue Dipping Sauce in small dish and place in center of onion. Serve immediately. One onion serves four.
Posted on Kitmailbox 9/98 by JoAnn Pellegrino NOTES : This is the equivalent of the big fried onions, served whole in restaurants.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 12, 1998, converted by MM_Buster v2.0l.
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