This spicy onion ring sauce is great for serving in the center of a blooming onion to get your party going any day!
Ingredients
- 0.5 cups mayonnaise
- 2 tablespoons cream-style horseradish sauce
- 1 tablespoon ketchup
- 0.33 teaspoons paprika
- 0.33 teaspoons cayenne pepper
- 0.25 teaspoons salt
- 0.13 teaspoons dried oregano
- 1 pinch ground black pepper
Instructions
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1
Gather all ingredients.
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2
Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.
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3
Make coating: Beat milk and egg together in a medium bowl until well combined.
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4
Mix flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin together in a separate bowl. Set both bowls aside.
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5
Prepare onion: Slice 1 inch off of the top and bottom of onion and remove the papery skin.
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6
Remove a 1-inch diameter core from middle of onion, leaving the very bottom of the root end intact.
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7
Use a large, sharp knife to slice down center of onion about 3/4 of the way down; turn onion 90 degrees and slice again.
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8
Keep slicing each section in half until you have 16 sections, being careful not to cut through bottom of onion.
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9
Spread "petals" apart. (To help keep them separate, you could plunge onion into boiling water for 1 minute and then into cold water to stop the cooking.)
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10
Dip onion into milk mixture and then coat well with seasoned flour mixture, separating the petals and sprinkling the flour mixture between them.
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11
Dip onion back into milk mixture, then coat with flour mixture again to ensure all pieces are well coated.
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12
Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. Lower onion, cut-side up, into the hot oil and fry until golden brown, about 10 minutes.
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13
Drain on a rack or on paper towels.
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14
Open center of onion wide enough to fit the bowl of dipping sauce and serve.
Nutrition Facts
Per serving
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