Ingredients
- 6 sweet onions, about l/3 lb each (Oso Sweet or Vidalia)
- l/2 cup All purpose flour
- 2 tblsp dried thyme (divided)
- l l/2 teasp salt, divided
- l teasp pepper, divided
- 5 eggs
- 2 cups saltine cracker crumbs (about 40 crackers
- Vegetable Oil
- For Dip
- l/2 cup sour cream
- l/2 cup mayonnaise
- l l/2 teasp grated horseradish
- l teasp grated lemon zest
Directions
With a sharp knife trim stem ends of onions to level. Peel, leaving root end intact. Slice in quarters down to l/2 inch from root end. Cut each quarter in thirds.
Add onions to a large pot of boiling water. Cook 1 minute, transfer to a bowl of ice water. Chill 1 hour to open petals (some say 5 mins). Drain cut side down on racks.
Combine flour, 1 tblsp thyme, 1 teasp salt, and 3/4 teasp pepper in a plastic zip bag. Shake each onion to coat. Beat eggs in a bowl. Dipin onions and turn to coat well. Mix cracker crumbs and remaining thyme. Set each onion in crumbs to sprinkle over top to coat.
Heat 5 inches of oil to 350 degrees in a deep-fat fryer or deep pot. Fry one at a time until crisp and goldern, 6 mins. Drain on paper towls.
Combine dip ingredients, including extra salt and pepper.
Makes 6 servings each 529 calorie
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Submitted 6/13/05.
Source: News Journal
Submitted By: Dorothy Painter
Avebury69@aol.com
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