Onion Petals

Cast your burden on the LORD, and he will sustain you; he will never permit the righteous to be moved.  - Psalm 55:22

1 extra large onion

2 c AP flour

1 T smoked paprika, love Trader Joe's

1 t cayenne pepper

1 t smoked ground cumin

½ t thyme

½ t oregano

½ t cracked black pepper

2 large eggs, beaten 

1/2 c milk

1/2 c half and half

1/4 c water

Peanut oil for frying

seasoned salt for finishing 

Dip

3 T mayonnaise

3 T sour cream

2 t BBQ sauce

1 T sweet chili Thai sauce

1/2 t horseradish

½ t Worcestershire sauce

½ t paprika

1/4 t cayenne 

Pinch red pepper flakes

¼ t cracked black pepper

Combine all dip ingredients.

Cut bottom off of onion.

Flip over, this gives you a stable surface.

Cut the onion in half, cut into petals.

Set aside.

In a gallon ziplock, toss flour and seasonings except seasoning salt. 

Remove 1/2 of flour mixture to a plate.

In a second bowl, whisk eggs, half and half, milk, and water.

Working with small small batches of onion petals, shake well to coat.

Then place in egg mixture, drain with slotted spoon, then plate. 

Add to flour mixture in plate.

Toss around with fingers.

Place on a rack while dipping all of the onion petals.

Wash hands.

Using a spider, fry in small batches.

Works best if they aren't crowded while frying.

I filled spider almost full, then gently dropped in hot oil in Fry Daddy.

Fry 4 minute until crispy and golden.

Remove from oil, drain on paper towels and sprinkle with seasoning salt. 

Keep warm in toaster oven.

Serve dipping sauce.