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Onion blossom with spicy dip
Virgin champagne twist cocktail
1/4 cup (60 milliliters) mayonnaise
1 teaspoon (5 milliliters) paprika
1/2 teaspoon (2.5 milliliters) garlic powder
1 tablespoon (15 milliliters) hot sauce
945 milliliters vegetable oil
1-1/2 cups (350 milliliters) flour
2 teaspoons (10 milliliters) paprika
1/2 teaspoon (2.5 milliliters) cumin
1/2 teaspoon (2.5 milliliters) thyme
1/2 teaspoon (2.5 milliliters) salt
1 large onion
In a small bowl, combine mayonnaise, garlic powder, paprika and hot sauce.
In a large, heavy pot heat oil to 350 F (175 C).
In a medium bowl combine flour, paprika, cumin, thyme, and salt.
In a separate bowl, whisk the eggs.
Peel onion and cut off one inch of the top, leave as much of the stem intact as possible.
Make four cuts down the center of the onion, but not all the way through, rotating the onion a quarter turn for each cut straight down.
Rotate and continue making cuts until an even twelve-point star-shaped cut pattern has been achieved.
Flip onion upside down and peel open layers. The result should be that the onion is open enough for the flour to cover each side of each layer.
Completely dust the onion with flour and spice mixture, shake off excess back into the bowl.
Submerge onion into the eggs, coat well.
Take the onion out of the egg, return to the flour and dust well, shaking off any excess flour into the bowl.
Fry the onion, cut side down, for five minutes or until golden brown. Remove and let drain on a paper towel.
Present onion blossom on a serving dish with the spicy dip on the side.
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