| |
| |
| ½ cup |
|
mayonnaise, lowfat okay |
|
| 2 Tbs |
|
horseradish sauce |
|
| 2 tsp |
|
catsup |
|
| ¼ tsp |
|
paprika |
|
| ¼ tsp |
|
salt |
|
| 1/8 tsp |
|
dried oregano |
|
| 1 dash |
|
freshly-ground black pepper |
|
| 1 dash |
|
cayenne pepper |
|
| 1 |
|
egg, beaten |
|
| 1 cup |
|
milk, lowfat okay |
|
| 1 cup |
|
flour |
|
| 1½ tsp |
|
salt |
|
| 1½ tsp |
|
cayenne pepper |
|
| ½ tsp |
|
freshly-ground black pepper |
|
| 1/8 tsp |
|
dried thyme |
|
| 1 large |
|
Vadalia onion, cut into flower |
|
|
|
| |
| 1 |
Combine the mayonnaise, horseradish sauce, catsup, paprika, salt, oregano, and peppers in small bowl. Refrigerate until needed. |
| 2 |
Combine the egg and milk in a medium bowl. Combine the flour, salt, peppers, and thyme in medium bowl. Dip large, "flowered" Vidalia onion in wet mixture, then in dry mixture. Repeat. Refrigerate coated onion for at least 15 minutes. |
| 3 |
Fry onion in 350°F oil for 10 minutes. |
|
| |
| Servings: 4 |
| |
| Recipe Type |
| Copycat, Sauce, Side Dish, Vegetables |
| | |
|
|
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