APPLEBEE'S ONION PEELS / DIPPING SAUCE

FOR THE CREAMY HORSERADISH DIPPING SAUCE:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white distilled vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne dash garlic powder dash onion powder

FOR THE BATTER:
1/2 cup all-purpose flour
1/2 cup Progresso plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups milk

FOR THE ONION:
1 large white onion 4 to 6 cups shortening (as required by fryer)

TO MAKE THE DIPPING SAUCE:
Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. Mix until creamy then cover and chill the sauce.

TO MAKE THE BATTER:
Combine all dry ingredients for the batter in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken. Whisk batter again.

TO CUT AND COOK THE ONION:
Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces.

Heat the shortening to 350 degrees in a deep fryer

When shortening is hot, dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.

When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.