- 1 c mayonnaise
- 3 tbsp. mustard
- 1 tbsp. paprika
- 2 tsp. horseradish
- 1 tsp. Tony Chachere’s Creole seasoning
- 1 tsp. white vinegar
- 1 tsp. garlic paste
- 1 tsp. onion powder
- 1/8 tsp. cayenne pepper
- 2 tbsp. ranch seasoning (dry)
- 2 large eggs
- 1 c milk
- 1 c all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 1/2 tsp. cayenne pepper
- 1/4 tsp. dried oregano
- 1/8 tsp. dried thyme
- 1/8 tsp. ground cumin
- 1 Vidalia onion, skin removed
- Peanut oil, for frying
- Allow to cool 1-2 minutes and serve with some spicy dipping sauce!
- In a small bowl, combine ingredients and whisk together.
- Place in the refrigerator overnight to allow the flavors to draw through.
- In a medium sized bowl, whisk together the egg and the milk.
- In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
- Slice 1/2-an inch off the top of the onion and peel, leaving the root on the bottom of the onion to hold it together. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into eighths. Repeat this until you have cut the onion into 16 sections.
- Place in an ice bath 3-4 hours or overnight to let the onion bloom.
- Heat oil in a deep fryer to 350 degrees F.
- Spread the petals of the onion apart and dip the onion in the milk mixture. Then coat it with the dry ingredients.
- Place in the refrigerator while the oil is heating.
- Separate the petals and sprinkle the dry coating between them.
- 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.