Onion Petals and Horseradish Sauce
Our homestyle take on common steakhouse fried onions and dipping sauce
Equipment
- Deep fryer
Ingredients
Horseradish Dipping Sauce
- ½ cup mayonnaise
- 2 Tbsp ketchup
- 1 Tbsp prepared horseradish e.g. Boar's Head Horseradish grated in vinegar
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp oregano
Onion Petals
- 1-2 small yellow onions
- 1 egg
- 1 cup milk
- 2 cup flour
- 1 Tbsp smoked paprika
- 1 Tbsp oregano
- 1 Tbsp cumin
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp garlic powder
Instructions
Horseradish Dipping Sauce
- In a small bowl or jar, mix all ingredients until well combined. Cover and refrigerate at least 1 hour before serving.
Onion Petals
- Heat peanut oil (or other preferred frying oil) in a deep fryer or dutch oven until 350°.
- Slice the ends off of your onions, then cut them in half. Slice the onions into 1 inch petals and set aside.
- Mix your egg and milk in a small bowl. Mix all remaining dry ingredients in a separate bowl.
- Dip onions into the wet batter, then into the dry, back into the wet, and then into the dry again.* (see note) Set aside and repeat until all onion petals are battered.
- Gently place onion petals into hot fry oil, taking care to avoid them all clumping together. Fry until medium brown, 3-5 minutes. Place on paper towel or wire rack to strain in between batches.
Notes
- * Note on dipping - it is possible to skip the second dip in the wet and dry batters, however we have found that the coating sticks better to the onion petals with a second dipping. Still delicious even with one.