Nutrition Information
Phe (mg):65

Serving Size: ⅙ recipe (entire recipe serves 6)
Calories (kcal): 304.8
Protein (g): 1.1
Exchanges: 4.4
Fat (g): 20.5

Ingredients

Onion Ingredients

• 1½ tbsp egg replacer, mix with 1 tsp vegetable oil, 2 tbsp water
• 1 cup non dairy creamer
• 1 cup LOW PRO mix quick
• 1 tsp each: salt, pepper, cayenne and paprika
• ⅓ tsp each: dried oregano, thyme and cumin
• 1 LARGE onion
• 1 cup oil for frying

Dipping Sauce Ingredients

• ½ cup Miracle Whip®
• 1 tbsp ketchup
• 2 tbsp horseradish
• ⅓ tsp paprika
• ¼ tsp salt
• ⅛ tsp oregano
• 1 pinch black pepper
• ⅓ tsp cayenne pepper

Miracle Whip is a registered trademark of Kraft Foods Group Brands LLC.

Instructions

Onion Directions

• To make batter: in a medium bowl, whip egg replacer and creamer together.
• To make flour mixture: in a large bowl, combine mix quick, salt, cayenne, paprika, spices. Mix.
• Slice off 1” of top and bottom of onion and remove papery skin.
• Cut 1” core out of onion (use apple corer!)
• Cut the onion 16 times about ¾ inch in depth, careful not to cut thru.
• Spread the petals of the onion apart by hand carefully.
• Dip the onion into the batter mixture, then coat it with the flour mixture, sprinkling between the petals making sure to get dry coat between them.
• Once well coated, dip back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion (because some of the coating will wash off when you fry the onion).
• Heat oil in a deep fryer or deep pot to 350°F (175°C). Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown.
• When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
• Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Sauce Directions

• In a medium bowl, combine Miracle Whip, ketchup, horseradish, paprika, salt, oregano, pepper, and cayenne.
• Mix well.
• If not serving immediately, cover and refrigerate.