Don't say we didn't warn you! Once you taste our batter-fried onion dippers, those blooming onions and onion rings you've always loved will seem so yesterday. These onion dippers may just be the best new invention since someone first thought to fry an onion.
By cutting the onion lengthwise into wedges and then separating them into layers, you end up with gracefully curved pieces. The finger-friendly dippers are battered and fried, transforming them into crisp, lacy-jacketed vehicles perfect for scooping up the sweet and tangy ketchup.
Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Turkey Meatball Garlic Bread Heroes and Frozen Chocolate-Dipped Bananas with Peanut Brittle.
•The balsamic ketchup keeps chilled in an airtight container indefinitely. It can be used in place of regular ketchup.
•Like all fried foods, the onions are best when eaten soon after frying, but leftovers can be cooled completely, then arranged in one layer in disposable pans lined with several layers of paper towels, and loosely covered with foil. Chill overnight, then arrange dippers in single layers on large baking sheets and bake in a 350°F oven until hot and crisp, about 15 minutes.
