Fried Onion Dippers with Balsamic Ketchup

Ingredients for Fried Onion Dippers with Balsamic Ketchup

• 2 garlic cloves, minced

• 1 tablespoon olive oil

• 80ml balsamic vinegar

• 475ml ketchup

• 1 1/2 tablespoons packed dark brown sugar

• 1 teaspoon dry mustard

• 1/8 teaspoons ground cloves

• 1/8 teaspoons ground allspice

• 1/8 teaspoons cayenne pepper (optional)

• 1/4 teaspoons salt

• 160g plain flour

• 160g club soda

• 1/2 teaspoons salt plus more for sprinkling

• 1 (575g) jumbo sweet onion such as Vidalia

• 1 to 1.4L vegetable oil

• A deep-fat thermometer

How to make Fried Onion Dippers with Balsamic Ketchup

Cook garlic in oil in a 2- to 3-quart heavy saucepan over medium heat, stirring, until golden, about 1 minute.

Add vinegar and boil over medium heat until slightly thickened, about 2 minutes.

Stir in ketchup, sugar, mustard, cloves, allspice, cayenne (if using), and salt and bring to a boil, then reduce heat and simmer, stirring occasionally, 5 minutes, until it's thick and well blended.

Transfer to a bowl and let cool to room temperature.

Heat oven to 93°C.

Whisk together flour, club soda, and salt in a bowl until smooth. Trim both ends of onion and then peel it. Halve onion lengthwise, then cut lengthwise into 3/4-inch-wide wedges. Separate wedges into pieces.

Heat 2 inches oil in a 4- to 5-quart heavy pot over medium heat until it registers 185°C on thermometer.

Working in batches of about 8, toss onion wedges in batter until coated. Lift onion pieces out of batter one at a time, letting excess batter drip off, and carefully transfer to hot oil. Fry onion dippers, turning with a slotted spoon, until golden, about 2 minutes, then transfer with slotted spoon to paper towels to drain. (Return oil to 185°C between batches.)

Sprinkle dippers with salt while still hot and keep warm on a rimmed baking sheet in oven until all onions have been fried.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.