Spicy Onion Petals

For the sauce:

3 T. mayo

1 T. ketchup

1 tsp. creamy horseradish

1/4 tsp. smoked paprika

1/4 tsp. cayenne pepper

Whisk together and chill in the fridge for 1 hour.

Onion Petals

1 large sweet onion, peeled, quartered and sliced

1 C. all purpose flour

1 1/2 tsp. cayenne pepper

1 tsp. smoked paprika

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. cumin

1/4 tsp. oregano

1 large egg

1/2 C. milk

veg. oil for frying

In a ziploc bag add the flour and seasonings. In a bowl, whisk together the egg and milk. Place the sliced onions in the ziploc bag, seal and toss to coat. With a slotted spoon remove the onions from the bag to a plate. In batches, dip each onion into the egg mixture then place back in the bag, shake to coat well and remove to a plate or baking sheet. Repeat with remaining onions. Heat 1" of oil in a skillet to 350 degrees. In batches, fry the onion petals until nice and golden brown, about 3-4 minutes. Remove to a paper towel lined plate. Serve with the dipping sauce.