Crispy Fried Pickled Onions with Double Mustard Dip

Ingredients

• Fried Pickled Onions:

• 2 cups red wine vinegar
• 2 Tablespoons Maille Old Style Whole Grain Dijon Mustard
• 1/2 cup granulated sugar
• 1 Tablespoon sea salt plus 1/2 teaspoon sea salt, divided
• 4 cups thinly sliced red onions, ¼-inch or less wide, 2-3 medium onions
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 3 egg whites, whisk with 2 teaspoons Maille Honey Dijon Mustard
• 2 cups Italian Seasoned Panko Crumbs
• Canola Oil for frying

• Double Mustard Dipping Sauce:

• 3/4 cup mayonnaise
• 2 Tablespoons Maille Old Style Whole Grain Mustard
• 3 Tablespoons Maille Honey Dijon Mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon granulated garlic powder

Instructions

1. In a 3 quart saucepan, combine red wine vinegar, mustard, sugar, and 1 Tablespoon salt. Bring liquids to a boil.
2. Add red onions, cover, and cook on low 10 minutes, stirring at least one time. Remove from heat, and let sit for 5 minutes. Drain. Blot dry with paper towels.
3. Pat pickled onions dry with paper towel. In a one-gallon plastic bag, mix cornstarch, flour and 1/2 teaspoon salt. In batches, toss pickled onions in flour mixture to coat. Dip floured onions in egg and then panko crumbs.
4. Pour 1-inch canola oil into a large skillet and heat to 350-375 degrees. In single layer batches, fry onions, 2 minutes on each side, until crispy. Drain on paper towels. Sprinkle lightly with salt, if desired.
5. To make Double Mustard Dipping Sauce: Combine all dip ingredients in a medium bowl and stir until well mixed.
6. Serve Double Mustard Dipping Sauce with Crispy Fried Pickled Onions! Oh Yum!