Onion Blossom Bites
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
50
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
12 large
Pearl Onion3 cup
All-Purpose Flour1 cup
Cornmeal1 tsp
Paprika1 tsp
Onion Powder1 tsp
Garlic Powder1 cup
Milk2 large
Egg1 cup
Mayonnaise1 cup
Sour Cream1 tbsp
Hot Sauce1 tbsp
Prepared HorseradishDirections:
1
Watch how to make this recipe
2
Special equipment: a deep-frying thermometer 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
3
Peel each onion
4
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
5
Repeat the cuts going around the onion, spacing them out by 1/3 inch to form the "petals" of the blossom
6
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
7
Repeat with the remaining onions
8
Fill a medium heavy-bottomed pot with enough canola oil so it comes up the sides about 3 inches
9
Heat over medium-high heat to 350 degrees F
10
In a pie dish, whisk together the flour, cornmeal, paprika, onion powder, garlic powder and a generous pinch of salt and pepper
11
In a second pie dish, whisk together the milk and eggs
12
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
13
" Place on a plate
14
Fry the onions in batches until golden brown, 3 to 4 minutes
15
Drain on a paper towel-lined plate
16
Season with a bit more salt
17
Serve with Onion Blossom Sauce
18
Combine the mayonnaise, sour cream, hot sauce, horseradish, paprika, garlic powder and onion powder in a bowl and mix until blended