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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lg. sweet onions, unpeeled
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp. chili powder
2-1/2 tsp. Cajun seasoning, divided
1-1/4 cups all-purpose flour
1 cup milk
Oil for deep-fat frying
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Directions:
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Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from the bottom. Make additional cuts 1/8-inch from the first, until there are cuts completely across the top of the onion.
Turn the onion a quarter turn so the cuts are horizontal to you. Repeat the cuts 1/8 inch apart from each other, until there is a checkerboard pattern across the entire top of the onion.
In a small bowl, make dip by combining mayonnaise, sour cream, chili powder and 1-1/2 tsp. Cajun seasoning. Mix well and set aside. In a one gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small, deep bowl. Coat the cut onion in flour, then dip into milk and back into flour mixture. In enough oil to cover onion, fry at 350°F for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonsful of the dip into the center of the blossom and serve immediately.
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Yield: 4 appetizer servings.
Some recipes call for placing the cut onion in hot water for five minutes, then in ice water for a few minutes, then spreading the onion gently with fingers.
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