Crunchy Blooming Onion (Print Version)
# Ingredients:
→ Sauce for Dipping
01 -
¼ cup mayo
02 -
¼ cup sour cream
03 -
1 ½ tablespoons smooth horseradish
04 -
1 ½ tablespoons tomato sauce
05 -
½ teaspoon red spice powder
06 -
½ teaspoon garlic dust
07 -
¼ teaspoon spicy pepper powder
→ Onion Flowers
08 -
2 eggs
09 -
1 cup milk
10 -
2 cups regular flour
11 -
1 tablespoon red spice powder
12 -
2 teaspoons ground cumin seeds
13 -
1 teaspoon dried oregano leaves
14 -
1 teaspoon dried thyme leaves
15 -
1 teaspoon salt grains
16 -
1 teaspoon spicy pepper powder
17 -
½ teaspoon ground dark pepper
18 -
½ teaspoon garlic dust
19 -
3 medium sweet onions
20 -
Veggie oil for deep frying
# Instructions:
01 -
Throw together the mayo, sour cream, horseradish, tomato sauce, red spice powder, garlic dust, and spicy pepper powder in a small container. Stir it all up and pop it in the fridge till you're ready to eat.
02 -
Beat eggs and milk in a bowl that's big enough to dunk the whole onion into.
03 -
Get another wide bowl and mix flour, red spice powder, cumin, oregano leaves, thyme, salt, spicy pepper powder, dark pepper, and garlic dust until everything's blended nicely.
04 -
Trim a tiny flat spot on the non-root end of each onion. Pull off any old or bad outer layers. Put the onion cut-side down on your board with the root facing up. With a sharp knife, slice the onion in quarters but stop about 1.5 cm from the root so it stays together. Then cut each quarter into three or four bits. Flip the onion root-side down and carefully spread the parts out.
05 -
Roll each onion in the flour mix, gently pushing between the petals so it's covered everywhere. Dip the floured onion in the egg mix, then back into the flour, using your hands to get the stuff in all the nooks and crannies.
06 -
Warm up veggie oil in a deep, heavy pot to 190°C (375°F). Make sure there's enough oil to completely sink the onion. Fry each onion with the root pointing up for 7-10 minutes or till it's golden brown. Put on paper towels to soak up extra oil.
07 -
Eat them right away with your dipping sauce.
# Notes:
01 -
Go for really big sweet onions to get better looking petals when they open up.
02 -
You can coat your onions up to half an hour before frying, but keep them cold in the fridge so the coating sticks.