Bloomin' Onion
ONION
1 egg
1 cup milk
1 cup all purpose flour
1 1/2 tsp salt
1 1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1/4 tsp dried oregano
1/8 tsp dried oregano
1/8 tsp cumin
1 giant Spanish onion (3/4 lb or more)
Vegetable oil for frying
Beat egg and combine it with milk in medium bowl big enough to hold the onion.
In a separate bowl, combine the flour, salt, peppers and spices. Prepare the
onion. First slice 3/4 inch off the top and bottom of the onion. Remove the skin. Use
a thin knife to cut out a 1 inch diameter core from the center of the onion. Now
using a very sharp, large knife to slice the onion several times down the center
to create petals of the completed onion. First slice through the center of the onion
to about three fourths of the way down. Turn the onion 90 degrees and slice it again
in an "X" across the first slice. Keep slicing the sections in half, very carefully until
you've cut the onion 16 times. Do not cut down to the bottom. Spread the petals
apart to make coating easier. Dip the onion in the milk mixture, then coat it liberally
with all the dry ingredients. Again separate the petals and sprinkle the dry coating
between them. Once you're certain the onion is well coated dip it back into the wet
mixture and into the dry coating again. This double dipping ensures a well coated onion.
Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
Heat oil in a deep fryer or deep pot to 350 degrees. Use enough oil to completely
cover the onion. Fry the onion fight side up in the oil for 10 minutes or until it turns
brown. Remove from the oil and let drain on a rack or paper towels
Open the onion wider from the center so that you can put a small dish
of dipping sauce in the middle.
DIPPING SAUCE
1/2 cup mayonnaise
2 tsp ketchup
2 tbsp cream style horseradish
1/4 tsp paprika
1/4 tsp salt
1/8 tsp oregano
Dash ground black pepper
Dash cayenne pepper.
Combine all ingredients in a small bowl and keep covered in
refrigerator until needed.