Ingredients
1large sweet onion,(or 2 medium onions)
2cupsall-purpose flour
1tbsppaprika
1tspcayenne pepper
1tspground cumin
½tspthyme
½tsporegano
½tspground black pepper
2eggs,large
1cupmilk
½cupwater
oil,for frying
seasoned salt
3tbspmayonnaise
3tbspsour cream
2tspketchup
1tbsphorseradish mayo sauce,or regular horseradish
½tspworcestershire sauce
½tsppaprika
¼tspcayenne pepper
¼tspblack pepper
Preparation
Combine all dip ingredients and set aside.
Cut the onion in half vertically 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 water.
Ensure onion slices are separated and place the onion wedges in a large freezer 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.
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 to 375 degrees F. 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.
