Crispy Onion Flowers Recipes

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!

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.

Steps:

• Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
• Combine flour and ranch dressing mix in a shallow bowl. Set aside.
• Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
• In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
• Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
• Serve hot.
• To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms.

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.;

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.