For the dip: 28 grams mayo 28 grams sour cream 7 grams ketchup 2 mL Worcestershire sauce 14 grams horseradish 1 gram paprika Cayenne Salt and pepper For the onion: 1 large sweet onion 338 grams of all-purpose flour 5 grams cayenne 28 grams paprika 2 grams thyme 2 grams oregano 2 grams cumin 2 eggs 237 mL whole milk 237 mL water 3.7 Liters corn oil Directions In a bowl, mix mayo, sour cream and ketchup. Add in Worcestershire sauce and horseradish. Sprinkle in salt and pepper. Add paprika and a dash of cayenne. Mix, mix, mix! In a separate bowl, mix flour, paprika and cayenne. Mix, mix, mix! Mix thyme and oregano. Add in cumin and a pinch of pepper. Mix, mix, mix! In a separate bowl, mix eggs and milk. Add in water. Whisk, whisk, whisk! Slice off the top of onion. Slice onion into wedges, but keep it intact. Combine flour mix and flowered onion in a separate bowl. Cover bowl and shake. Remove excess flour. Coat onion in egg mixture. Place back into flour mix. Cover bowl and shake. Fry in corn oil. Deep fry each side for 3 minutes. Enjoy!
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