Preparation:
Select a well-rounded onion. Peel outer skin but leave root intact, cutting off any hanging roots. With ordinary paring knife, core out top
third of center. Angle knife for best results. Divide onion into four sections, by making 2 cuts crosswise, beginning at the top and cutting toward the root, stopping about 1/2-inch away. Cut each section twice again. Place onion in bowl of enough boiling water to cover it and leave
for 5 minutes. The sections, or "petals," will begin to open. Remove onion from hot water and immerse in ice water, which will further the opening.
Drain well by turning upside down on a paper towel. Put flour into paper
bag (season with any seasonings you'd like--Cajun, cayenne, plain ol' sandp, etc), add onion and shake gently to coat with flour. Beat egg and milk;
roll floured onion in egg. Put cracker crumbs in paper bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying to set the coating. Heat oil to 375-380 degrees. If oil isn't hot enough, it will be greasy and the batter may not stick. If oil is too hot, outside will burn before inside is cooked. Place onion petal-side DOWN in HOT oil or use a
wire basket. Cook until golden brown, 3-5 minutes. Cooked onion can be kept for a time in a warm oven. Serve with sauce made of Russian dressing and horser |
