1largeSweet or Vidalia Onionpeeled, ends trimmed and cut into wedges. Separate the layers of each wedge
FOR THE AWESOME BLOSSOM SAUCE:
2tbspKetchup
1/2cMayonnaiseor Sour Cream
1tsptsp Paprika
1 1/2tspRed Wine Vinegar
1/2tspSugar
FOR THE SEASONED BREADING:
1 1/2cAll Purpose Flour
1tspSeasoned Saltmore or less to taste
1/2tspPeppermore or less to taste
1/4tspOnion Powdermore or less to taste
1/4tspPaprikamore or less to taste
1/8tspGarlic Powdermore or less to taste
FOR THE LIQUID MIXTURE:
1cButtermilk
1tbspCornstarch
2tspPaprika
Instructions
Prep the onion by peeling, trimming the ends off and cut into wedges. Separate the layers of each wedge to create the petals.
In one bowl, mix together the buttermilk mixture.
In another bowl, whisk together the flour mixture.
Heat a non stick skillet over medium high heat and add oil.
It's best to work in small batches to shallow fry the petals. Dip into the flour mixture, then the wet mixture, then back into the flour mixture.
Try to flip just once to assure the batter sticks. Once golden, flip and repeat. Remove to paper towels to drain. Continue this process until all of the petals are pan fried.
Whisk together the ingredients for the sauce and serve with the fried petals.