INGREDIENTS
2 pounds cipollini onions, peeled and sectioned
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Vegetable oil, for frying
Onion Dip:
1/4 cup mayo
1/4 cup sour cream
1 tablespoon ketchup
1/2 teaspoon paprika
Pinch of salt and pepper
Directions