Crispy Bloomed Onion Recipes

CRISPY ONION BLOSSOM

Steps:

• For the onion: Trim the stem end of the onion by slicing off 1/2 inch. Peel off and discard any onion skin. Trim the root end of the onion to remove any hair or dirt. Put the onion on a cutting board root-end up. Leaving 1/2 inch uncut around the root end, make 4 vertical cuts evenly spaced around the onion. Continuing this action, make 3 cuts in each quadrant of the onion to create 16 "petals" evenly spaced around the onion root.
• Put the onion stem-side up in a medium bowl and sprinkle with some salt and pepper. Mix the buttermilk and hot sauce in a measuring cup and pour over top of the onion. Allow the onion to rest in the buttermilk mixture for 30 minutes.
• For the dipping sauce: Meanwhile, whisk together the mayonnaise, horseradish, mustard, lemon juice and Cajun seasoning in a small mixing bowl. Set aside. (See Cook's Note.)
• For the breading: Use a mixing bowl that is wide enough to accommodate the onion blossom, and be sure to have a plate that fits over the bowl. Whisk together the flour, cornstarch, dried parsley, Cajun seasoning and ground mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
• Pour the vegetable oil into a large, heavy-bottomed stockpot. Preheat the oil to 375 degrees F over medium-high heat (the oil will drop in temperature when the onion is added, so adjust the heat as needed to maintain 360 degrees F). Line a baking sheet with paper towels.
• Remove the onion from the buttermilk mixture and allow any excess to drip off. Crack the eggs into the buttermilk mixture and whisk to combine.
• Place the onion into the seasoned flour, root-end up. Put the plate on top of the bowl to cover the opening, then invert the bowl and plate, holding them together and gently shaking to ensure that the onion is evenly coated in the seasoned flour. Invert again right-side up and remove the plate. Lift the onion out and shake to remove any excess flour.
• Place the onion into the egg mixture root-side down, being sure that it is fully submerged. Remove the onion and allow any excess liquid to drip off. Place the onion back into the seasoned flour and repeat the shaking process for a second time to ensure that all petals are evenly breaded.
• Carefully lower the breaded onion, root-side down, into oil. Fry until evenly golden brown and crispy, 5 to 6 minutes. Lift the onion out of the hot oil and place on the lined baking sheet. Sprinkle with salt and serve immediately with the dipping sauce.

DEEP-FRIED BLOOMING ONION RECIPE BY TASTY

Steps:

• Cut the top of an onion and place it cut-side down.
• Using a sharp knife make 4 ½-inch (11.5 cm) cuts then go back and make 3 cuts in between each quarter.
• Flip the onion over and coax apart its layers or "petals". In a medium bowl, combine the eggs and the milk.
• In large bowl combine flour, paprika, oregano, salt, garlic powder, and black pepper.
• Place the onion in it, coating every petal with egg wash.
• Place the onion in the dry mixture coating every petal.
• Coat the onion in the egg wash and dry mixture one more time.
• Heat canola oil to 375ºF (190ºC) in a deep-fryer or dutch oven.
• Place onion in the freezer for 10 minutes.
• With tongs add the onion to the oil for 2 minutes or until it is browned and crispy.
• Move onion to plate covered in paper towels and allow to drain for 5 minutes.
• Meanwhile, in a small bowl combine sour cream, salt, pepper, paprika, mayonnaise, Worcestershire sauce, and ketchup.
• Nutrition Calories: 3341 Fat: 338 grams Carbs: 68 grams Fiber: 3 grams Sugars: 9 grams Protein: 16 grams
• Enjoy!

CRISPY ONIONS

Steps:

• Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;

BLOOMING ONION

Steps:

• Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
• Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
• Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
• Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
• Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
• Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.