INGREDIENTS
Servings: 4
Mayo 
1/2 cup
Cream-style horseradish sauce 
2 tbsps
Paprika 
1/3 tsp
Salt 
1/4 tsp
Ketchup 
1 tbsp
Dried oregano 
1/8 tsp
Ground black pepper 
1 pinch
Cayenne pepper 
1/3 tsp
Egg 
1
Milk 
1 cup
Dried thyme 
1/8 tsp
Ground cumin 
1/8 tsp
Sweet onion 
1
Vegetable oil for frying 
3/4 cup
All-purpose flour 
1 cup
Salt 
1 1/2 tsps
Cayenne pepper 
1 1/2 tsps
Paprika 
1 tsp
Ground black pepper 
1/2 tsp
Dried oregano 
1/3 tsp
Blooming Onion
Prep:
30 m
Cook:
50 m
Ready in:
80 m
DIRECTIONS
  1. Sauce: Mix mayo, ketchup, horseradish sauce, 1/3 tsp paprika, 1/4 tsp salt, 1/8 tsp oregano, black pepper, and cayenne. 
  2. Batter: Beat egg in a bowl. Add milk. Combine all-purpose flour, cayenne, paprika, salt, black pepper, dried oregano, dried thyme, and ground cumin in a separate bowl. 
  3. Preparing the onion: Slice about one inch off of the top and bottom. Remove skin. Cut the core out of the middle. Slice through the center to three-fourths of the way down. Turn 90° and slice in an X across your 1st slice. Slice the sections in half. The onion should be cut 16 times.
  4. Spread the slices. Dip the onion into the milk mixture. Carefully coat the onion with the flour mixture. 
  5. Dip the onion into the milk mixture. Then, dip it into the flour mixture again. Make sure it's well coated. 
  6. Heat the oil in a deep fryer to 350° F (175° C). 
  7. Fry the onion for 10 min, or until browned. Remove from the oil. Drain the blooming onion on paper towels. 
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