Instructions
- Prepare the Dipping Sauce: In a small bowl, combine all Dipping Sauce ingredients and mix well. Refrigerate until ready to serve.
- Prepare the Onion: Cut the onion in half through the root. Peel off the outer layers, leaving the root intact. Using a sharp knife, make cuts from the top of the onion almost all the way down to the root, creating petal-like sections. Be careful not to cut through the root.
- Prepare the Batter: In a medium bowl, whisk together all Batter ingredients until just combined. The batter should be slightly thick but pourable.
- Coat the Onion: Gently open the onion petals and coat each petal with the Batter, ensuring it's evenly covered. Let the coated onion rest for 10 minutes.
- Fry the Onion: Heat about 2 inches of oil (vegetable or canola) in a large, heavy-bottomed pot to 350°F (175°C). Carefully lower the coated onion into the hot oil.
- Fry for 4-6 minutes, or until golden brown and crispy. Turn occasionally to ensure even cooking.
- Drain and Serve: Remove the onion from the oil and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with the prepared Dipping Sauce.
