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Appetizers / Snacks

Onion Lily

With a little knife work, a dip in seasoned flour, then a quick fry in hot oil, this addictive onion is all yours.

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Ingredients

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Instructions

Prepare onion according to step photos.

Whisk together flour, cornstarch, 1 Tbsp. salt, garlic, cumin, paprika, thyme, oregano, and cayenne in a bowl. Whisk together milk and egg in a second bowl.

Coat onion in flour mixture; shake off excess. Dip into milk mixture; let excess drip off. Return onion to flour mixture; shake off excess. (Be sure to distribute the flour and milk mixtures between each of the layers of the onion at each stage.) Chill onion while heating the oil.

Heat 2½-3 inches oil in a large pot (at least 6 inches tall) to 375°. Carefully add onion, cuts side down, and fry 3 minutes, maintaining oil temperature of 350°. Carefully flip onion and fry 3 minutes more.

Transfer onion to a paper-towel-lined plate to drain; season with salt and serve with your favorite dipping sauce.

Going through the blossom end, cut a 1-inch-diameter hole from the center of the onion, cutting up to, but not going through the root end.

Going through the blossom end, cut a 1-inch-diameter hole from the center of the onion, cutting up to, but not going through the root end.

Slicing up to, but not going through the root end, quarter the onion from the blossom end, and slice each quarter into thirds.

Slicing up to, but not going through the root end, quarter the onion from the blossom end, and slice each quarter into thirds.

To ensure many separate layers, be sure the flour and milk mixtures get between each of the onion layers.

To ensure many separate layers, be sure the flour and milk mixtures get between each of the onion layers.

Nutritional Facts

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