Blooming Onions Bite Sized Recipe 465 Food

ONION BLOSSOM BITES

Steps:

• Slice about 1/4 inch off the top of each onion and slice off just a little bit of the root end, making sure the root is still intact. Peel each onion. Using a paring knife, make a slice from the top of each onion into the center and down to about 1/4 inch above the root. Repeat the cuts going around the onion, spacing them out by 1/3 inch to form the "petals" of the blossom. Once all the cuts have been made, press down on the top of the onion with the palm of your hand to help separate the petals. Repeat with the remaining onions.
• Fill a medium heavy-bottomed pot with enough canola oil so it comes up the sides about 3 inches. Heat over medium-high heat to 350 degrees F.
• In a pie dish, whisk together the flour, cornmeal, paprika, onion powder, garlic powder and a generous pinch of salt and pepper. In a second pie dish, whisk together the milk and eggs. Working in batches, coat the onions in the egg wash, then dredge in the flour mixture, making sure the onions are coated and the flour mixture gets into all the crevasses of the onion "petals." Place on a plate.
• Fry the onions in batches until golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Season with a bit more salt. Serve with Onion Blossom Sauce.
• Combine the mayonnaise, sour cream, hot sauce, horseradish, paprika, garlic powder and onion powder in a bowl and mix until blended.

BLOOMING ONIONS: BITE-SIZED RECIPE - (4.6/5)

Steps:

• First make sure you buy the right onions! You can't use frozen onions or pearl onions. They are a bit too small. You need these cipollini onions. You can usually find them by the pound in most supermarkets near the onions! 1. Prep onions by slicing off the root end. Slice off as little as possible. 2. Carefully peel onions. 3. Use a sharp knife to cut the onion into eighths, vertically, being careful not to cut all the way through the onion so it stays together. It's best to leave what was the tip end intact. 4. After you slice each onion, press on it gently to separate the sections. 5. Toss all the prepped onions in the buttermilk and egg mixture. 6. Let them sit for at least 5-10 minutes to soak or overnight. 7. Stir together flour with paprika, salt, pepper, garlic powder, and cayenne. 8. Remove onions from buttermilk mixture and dust heavily with flour mixture. Be sure to get it in all the cracks of the onions so they "bloom" a bit as they fry. 9. Move coated onions to a clean plate. 10. Heat frying oil to 350 degrees F. 11. Fry onions for about 4 minutes until they are golden brown. 12. Remove onions and let drain for a minute. Serve while hot with dipping sauce! Onion Dip: 13 Mix all ingredients together. It's best when it has time to meld together.

ALMOST-FAMOUS BLOOMIN' ONION

Steps:

• Combine all of the dip ingredients in a bowl, cover and refrigerate.
• Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.
• Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
• Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.
• Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.