Caldwells Cookbook

This was a good mock recipe, but the horseradish sauce was a little strong with ketchup!

Horseradish Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
dash garlic powder
dash onion powder

Make horseradish dipping sauce by combining ingredients in medium bowl with a whisk. Mix until creamy then cover and chill the sauce.

Batter:
1/2 cup all-purpose flour
1/2 cup plain breadcrumbs
1/2 teaspoon salt
1 1/4 cup milk

1 large white onion
6-10 cups vegetable shortening (for fryer and you may substitute vegetable oil)

Heat the shortening to 350 degrees in a deep fryer. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken (if you would like it thicker add a little bit of flour and let sit another 5 min). Whisk batter again. While batter is sitting slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion slicing it in 1/2. Slice each half 4 more times in a spoke fashion to create wedges of onion. Separate the onion pieces. Dip each onion piece in the batter, then carefully drop into the hot oil. Fry eight to twelve peels at a time for 1-2 minutes or until golden brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. When they're all done, serve the fried onion slices on a plate or in a paper lined basket with horseradish dipping sauce on the side

Yields: 2-6 servings