Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 Onion, small to med
4 c Flour
5 ts Baking powder
2 tb Paprika
1 ts Garlic powder
2 ts Greek seasoning (I'm not
-quite sure exactly what
-this is --sw)
1 ts Salt; or to taste
Pepper, black; to taste
3 Egg
1 1/2 c Milk
Oil; for deep frying

Cut off and discard the top half-inch of the onions. Peel them but
do not cut off the root end. Place each onion, root end up, on a
cutting board. With a sharp, pointed knife, make vertical cuts all
around the onion about a quarter inch apart.

Start the cut a quarter-inch from the root for small onions or a
half-inch from the root for very large ones. Make sure the knife
goes into the center of the onion.

Place all the onions in a large bowl of cold water, add ice cubes,
cover and refrigerate several hours or overnight. The onions will
open up like mums. Drain upside-down when ready to proceed. In a
large bowl, mix together thoroughly the flour, baking powder and
spices. In another bowl, beat together the eggs and milk.

Dip the onions one by one into the egg mixture, opening the petals
with your fingers; let the excess drip off, and place in flour. Work
the flour mixture into the center gently with fingertips. Shake off
excess flour and repeat egg dip and flouring, shaking off the excess
thoroughly.

Half-fill a deep fryer or large, deep, heavy pot with oil. (The
author of this recipe used the bottom of her pressure cooker -- a
small electric fryer will NOT do.)

Heat the oil to 360F or until a small piece of dry bread turns deep
gold in 15 seconds. Fry the onions without crowding them -- one at a
time for large ones -- keeping them submerged with a spatula or by
placing the frying basket on top of them. Plunge them in root end up
and turn them over once.

To serve at once, fry large onions for about six or seven minutes,
small ones for five minutes, or until deep gold. Drain upside-down
on paper towels; then invert on a serving plate. Keep warm in a low
oven while frying the others. Remove the centers of large onions
with a very sharp knife. Small onions may be left whole or the
center can be scooped out with a melon-ball cutter. If serving the
next day, fry the onions until pale gold; do not fry completely. Let
cool. When ready to serve, reheat the oil to 380F and fry the onions
just long enough to heat and brown, about 15 seconds. Drain and
serve. To get the same taste without making mums, simply cut onions
ver- tically to make "petals" or crosswise and separate into rings.
This can be done ahead and the petals or rings kept in ice water.
Egg, flour and fry as above. Submitted By SAM WARING On 07-01-95

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