|Flour||1 Cup (16 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Crushed oregano||1⁄4 Teaspoon|
Place the dry ingredients in a bowl and mix well. Whisk the egg in a separate bowl. Add the milk and mix well.
Place the cut onion in the egg mixture and shake off the excess. Place it in the flour and cover completely. Open the petals very carefully and make sure they are coated thoroughly. Repeat the process.
Heat enough oil in a deep skillet or small pot to cover onion. Heat oil well. Add the onion and cook until browned evenly – flipping a couple of times. Carefully separate the petals with a spoon and sprinkle flour mixture in between them after the first flip.
When onion is completely browned, remove from oil and drain on paper towels.
Serve with dipping sauce.
FOR THE SAUCE:
Mix all ingredients in a bowl. Whisk well. Refrigerate
This video is a creation of pastryparrot1. You can visit pastryparrot1 for complete recipes, and more videos.