Ingredients

• 0.33 cups sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• 2 teaspoons horseradish
• 1 pinch cayenne pepper , or to taste

Instructions

1. 1 For sauce, stir sour cream, mayonnaise, ketchup, and horseradish together in a small bowl. Taste and season with cayenne; refrigerate until needed.
2. 2 Optional: add diced onion to a bowl, stir in 1 1/2 teaspoons kosher salt, cover the bowl, and let stand for 15 minutes to draw moisture out. Transfer onions to a strainer and rinse thoroughly under cold running water; let drain for about 5 minutes, then transfer onions to a dry bowl.
3. 3 To the bowl with diced onions, add remaining 1/4 teaspoon salt, black pepper, cayenne, garlic powder, cornmeal, flour, and baking powder, and stir to combine. Pour in milk; stir until a very thick batter forms. Let sit for 5 to 10 minutes before frying.
4. 4 Heat vegetable oil, 1/2-inch deep, in a heavy-duty skillet over medium-high heat to 350 degrees F (180 degrees C). Line a plate with paper towels.
5. 5 Drop batter by rounded tablespoons into the hot oil. Fry until nicely browned and crispy, about 3 minutes per side. Remove to the prepared plate to drain for a minute before serving. Fry onion bites in batches until all batter is used; cooked bites can be kept warm in the oven while you work. Serve with sauce.

Nutrition per serving