Recipe - Down-Under Onion

Oil for frying
1 lg (16 oz.) white onion
1 cup Flour
One fourth teaspoon Chili powder
1 teaspoon Salt
One half teaspoon Garlic salt
One half teaspoon Onion salt
1/8 teaspoon White pepper
1 cup Milk

DIPPING SAUCE
1/3 cup Dijon extrastrong mustard
One half cup Chili sauce
1/3 cup Mayonnaise

Heat oil in a large, deep kettle or deep fryer. The kettle has to be large
enough to hold the onion after it opens and deep enough for oil to cover
the onion. Cut onion into 16 sections, being careful not to cut through to
the bottom. Onion will resemble a peeled orange with sections slightly
separated. Combine flour, chili powder, salts and pepper in a bowl. Stir to
combine and set aside. Dip onion into milk, then into flour mixture,
working flour down into cuts. Drop into hot oil. Cook to a light golden
color. Serve with dipping sauce while hot.

Dipping sauce: Combine 1/3 cup Dijon exttrastrong mustad, One half cup chili
sauce and 1/3 cup mayonnaise. Blend thoroughly. makes 1 cup.

Posted to TNT Recipes Digest, Vol 01, Nr 911 by Lin Todl
2towers@idcnet.com on Jan 2, 98