Deep-Fried Lotus Onion
1 large sweet onion
1 ½ cups milk
1 ½ cups flour
1 ½ Tbsp. garlic powder
1 Tbsp. paprika
2 Tsp. pepper
1 Tbsp. salt
3-4 cups canola oil
2 Tbsp. sour cream
2 Tbsp. mayonnaise
1 ½ Tbsp. ketchup
1 ½ worcestershire sauce
1 ½ tsp. salt
1 tsp Pepper
1 tbsp. Paprika
Cut the top of an onion and place it cut-side down
Using a sharp knife make 4 ½-inch cuts then go back and make 3 cuts in between each quarter
Flip the onion over and coax apart its layers or “petals”
In a medium bowl combine the eggs and the milk
Place the onion in it, coating every petal with egg wash
In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper
Place the onion in the dry mixture coating every petal
Coat the onion in the egg wash and dry mixture one more time
Heat canola oil to 375ºF/190ºC in a deep-fryer or dutch oven
Place onion in the freezer for 10 minutes
With tongs add the onion to the oil for 2 minutes or until it is browned and crispy
Move onion to plate covered in paper towels and allow to drain for 5 minutes
Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, worcestershire sauce, and ketchup
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