Down-under onion
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Oil for frying | ||
| 1 | large | (16 oz.) white onion |
| 1 | cup | Flour |
| ¼ | teaspoon | Chili powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Onion salt |
| ⅛ | teaspoon | White pepper |
| 1 | cup | Milk |
| ⅓ | cup | Dijon extra-strong mustard |
| ½ | cup | Chili sauce |
| ⅓ | cup | Mayonnaise |
Directions
DIPPING SAUCE
Heat oil in a large, deep kettle or deep fryer. The kettle has to be large enough to hold the onion after it opens and deep enough for oil to cover the onion. Cut onion into 16 sections, being careful not to cut through to the bottom. Onion will resemble a peeled orange with sections slightly separated. Combine flour, chili powder, salts and pepper in a bowl. Stir to combine and set aside. Dip onion into milk, then into flour mixture, working flour down into cuts. Drop into hot oil. Cook to a light golden color. Serve with dipping sauce while hot.
Dipping sauce: Combine ⅓ cup Dijon exttra-strong mustad, ½ cup chili sauce and ⅓ cup mayonnaise. Blend thoroughly. makes 1 cup.
Posted to TNT Recipes Digest, Vol 01, Nr 911 by Lin Todl <2towers@...> on Jan 2, 98