Fried Onion Dippers with Balsamic Ketchup

Ingredients for Fried Onion Dippers with Balsamic Ketchup

• 2 vitlöksklyftor, hackade

• 1 matsked olivolja

• 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 teskedar 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

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.

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