1 large Vidalia or other sweet onion
2 tablespoons flour
1 large egg, beaten lightly
1 cup crushed saltines
1/2 teaspoon salt, optional
honey mustard or ranch dressing for dipping
Peel onion, leaving root intact. Cut onion vertically into quarters, cutting to within half inch of root end. Cut each quarter vertically into thirds.
Place onion in boiling water 1 minute; remove and place in ice water 5 minutes. Loosen “petals” if necessary. Drain onion cut side down.
Place flour in a heavy duty ziplock plastic bag; add onion; shake to coat. Dip onion in egg. Place crushed crackers in plastic bag; add onion, tossing to coat. Chill onion 1 hour.
Pour oil to depth of 3 inches to electric fryer or heavy saucepan, and heat to 375F.
Fry onion 5 to 7 minutes or until golden brown; drain on paper towels. Sprinkle with salt, if desired. Serve with honey mustard or ranch dressing.