Page 172 - Family cookbook v30_Neat

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Kerry Carter Dill

Fried Vidalia Onion

1 Vidalia onion, skin removed

2 eggs

1 cup milk

1 cup all purpose flour

1‐1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1‐1/2 teaspoons cayenne pepper

1/4 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon ground cumin

Peanut oil for frying

Creamy dill dipping sauce (recipe follows)

1. Heat oil in a deep‐fryer to 350 degrees.

2. Whisk together the egg and the milk in a medium sized bowl.

3. In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.

4. Slice 1/2 inch off the top and bottom of the onion.

5. Slice the onion almost in half, about 3/4 of the way down without slicing all the way
through.

6. Slice into quarters, then into eighths.

7. Repeat this until you have cut the onion into 14 sections that remain attached

to the onion.