Categories: Appetizers
Ingredients
- 1 large sweet onion
- 3/4 cup quick-mixing flour
- 3/4 cup cornstarch
- 1 tbsp. each kosher salt, granulated garlic, and ground cumin
- 1 tbsp. smoked paprika or chili powder
- 2 tsp dried thyme
- 1 tsp each dried oregano and cayenne pepper
- 1 cup whole milk
- 1 egg
- Canola oil
- Salt to taste
Directions
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Prepping onion: Going through the blossom end, cut a 1-inch-diameter hole from the center of the onion, cutting up to, but not going through the root end.
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Slicing up to, but not going through the root end, quarter the onion from the blossom end, and slice each quarter into thirds.
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Whisk together flour, cornstarh, 1 tbsp. salt, garlic, cumin, paprika, thyme, oregano, and cayenne in a bowl. Whisk together milk and egg in a second bowl.
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Coat onion in flour mixture; shake off excess. Dip into milk mixture; let excess drip off. Return onion to flour mixture; shake off excess. Chill onion while heating the oil.
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Heat 3 inches oil in a large pot to 375. Carefully add onion, cuts side down, and fry 3 minutes, maintaining oil temp of 350. Carefully flip onion and fry 3 minutes more.
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Transfer onion to a paper-towel-lined plate to drain; season with salt and serve with your favorite dipping sauce.