So to does The Princess.
But she is always keeping me honest on the time vs payoff.
She's a blessing
Ben
Ben, we bought an onion cutter, but it was too small for the two sweet onions we bought, so I just cut them on a cutting board. What I should've done (but didn't) was to core the onion first. Dawn had the dry coating made: flour, 3 Tbsp of paprika, a half-tsp of ground cayenne, and salt and pepper. I made the wet coating, which was milk, eggs, salt/pepper.
I cut into the top side of the onion about an inch below the top -- which had been cut off, of course -- almost halfway through. This would allow the petals to blossom out. I made about 16 cuts all around the onion, always starting at an inch from the top. By now the onion was pretty fragile, so I used a big slotted spoon to put it -- topside up -- into the dry coating mix, then into the wet coating mix, then back again to the dry coating and then wet coating mix - coating as best I could. By now the onion was pretty open with the petals exposed, and we carefully put it in a third bowl, repeated the process with the other onion, and put them -- one at a time -- into the peanut oil at 375 deg F. Three minutes in the oil, then I turned the onion over, gave it three more minutes, and took it out on a bed of paper towels.
Results? a B or maybe a B-. They didn't look as good as the restaurant's, and the coating had not penetrated all the way. But it tasted pretty good, although we agreed that it needed something more -- maybe a bit more cayenne -- in the wet coating mixture,
Both She-Who-Must-be-Obeyed and I agree with the Princess that onion rings are easier. I would use the same method and recipe, but would use sweet onion cut into rings. It'd still be sloppy, with all the bowls and dumping the onion back and forth, but we wouldn't have to worry about coating everything and have the onion fall apart.
They sure taste good, though. Just be prepared to have a big mess to clean up afterwards!
Duncan