Ann posted 04-26-98
Onion Blossom with Dipping Sauce
1 large Vidalia or other sweet onion
2 T all-purpose flour
1 large egg, lightly beaten
1 cup saltine cracker crumbs
1/2 t salt (optional)
Peel onion, leaving root end intact. Cut onion vertically in quarters, cutting within 1/2" of the root end. Cut each quarter section in thirds. Place onion in boiling water for 1 minute.
Remove & put onion in ice water 5 minutes. Remove from ice water. Loosen any "petals" if needed. Drain onion, cut side down. Place flour in a zip lock bag. Add onion, shake to coat.
Dip onion in egg. Place cracker crumbs in zip lock bag. Add onion and toss to coat. Chill in refrigerator 1 hour.
Pour oil to depth of 3" in an electric fryer or heavy saucepan. Heat oil to 375.
Fry onion 5-7 minutes or until golden brown. Drain on paper towels. Sprinkle with salt, if desired.
Dipping Sauce :
2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 t Cayenne pepper
Combine sauce ingredients in saucepan. Slowly warm over low heat, stirring with whisk. Serve alongside the onion.
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