Sauce
1/2 cup sour cream
2 tablespoons ketchup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons prepared horseradish
Breading
2 1/2 cups flour
2 teaspoons McCormick Seasoned Salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 cup buttermilk
vegetable oil for frying
In a small bowl combine sour cream, ketchup, seasoned salt, cayenne pepper, and horseradish and stir well.
Cover, and place in the refrigerator until you are ready to serve.
First, peel the onion, It will depend on how large your onion is, but you want to end up with cuts that are about 1/2 inch thick.
Cut the stem of the onion off and place the onion stem side down on the cutting board.
Cut the onion in half vertically and horizontally.
You should have 4 pieces, then make two additional diagonal cuts.
In a bowl add the buttermilk.
In another bowl combine the flour, seasoned salt, black pepper, garlic powder, onion powder, and paprika. Stir with a fork to mix up the breading.
Bread the onions by first putting in the flour, then dip into the buttermilk, and back into the flour.
Rest the onions on a wire rack.
Preheat oil to 350 degrees. Add a the onions in small batches, do not overcrowd the onions.
Cook for 2 to 3 minutes or until they are golden.
Remove from oil, and then drain on a wire rack.
Notes
You can use vegetable oil, peanut oil, canola oil, or even vegetable shortening.
Be careful not to fry too many petals at once, they will reduce the temperature of the oil,
and the result would be petals that aren't crispy.
Rest fried foods on a wire rack rather than paper towels which causes them to steam,
and a wire rack keeps them nice and crispy.
