Onion Bum

Ingredients:

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

1 large sweet onion, such as Vidalia (about 1 pound)

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Freshly ground black pepper

2 large eggs

1 cup whole milk

1 gallon soy or corn oil

Kosher salt
Procedure:

1. Heat oil in a deep-fryer to 350 degrees F.

2. Whisk together the egg and the milk in a medium sized bowl.

3. In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.

4. Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in

half, about 3/4-of the way down without slicing all the way through. Slice into quarters,

then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals"

of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry

ingredients. Separate the "petals" and sprinkle the dry coating between them.

5. Place the battered onion in the hot oil and fry until golden brown, about 10 minutes.

Remove to a paper towel lined sheet tray and season with salt and pepper.