METALandMIRRORS: Recipe: Onion Blossom

Tuesday, July 5, 2016

Recipe: Onion Blossom

I think everyone loves a good Onion Blossom, except me. I do like the coating that goes on the onion, but not the onion itself. I never have and probably never will. We all have that one thing we just can't seem to get over and onions are it for me. However, I cook them for everyone else and they seem to enjoy them.

What you will need to buy are the onions, Vidalia's are great, but they have such a short season that some other great alternatives would be Oso Sweets, Walla Walla, or Maui onions as they are all large sweet onions. The other item you might not have on hand is beer, any kind you prefer.

Tobias Macha Unsplash vidalia sprout walla walla maui oso sweets

The items you might have on hand are oil, eggs, milk, flour, baking powder, salt, and cayenne pepper.

A tip one of my friends let me know is for lighter, crisper breading, use self-rising flour instead of all-purpose flour.

Preheat oil in a large saucepan to 375° F. Peel 1 large onion and cut off the bottom, leaving a flat surface. Cut into 3/4-inch wedges remembering not to cut all the way through

Soak onion in 3 cups ice cold water until wedges open, which may be about 20 minutes. Then drain and pat dry.

Mix 2 large eggs, 1/2 cup beer, and 1/2 cup milk in a medium bowl. Mix 2 cups flour and 1 teaspoon baking powder in a separate bowl.

Bank Phrom flour bowl

Dip onion in egg mixture then into flour mixture. Dip again into egg mixture then again into flour mixture. Make sure the onion is coated well.

Place onion in hot oil. Deep fry until golden brown. About 15 minutes they should be tender, then remove and drain on paper towels. Place onion on a serving plate and sprinkle with salt and cayenne pepper.

Another tip for checking the oil to see if it is hot enough if you don't have a gauge is to insert a wooden handle or chopstick into the oil. When bubbles form around the wood, then it is hot enough for frying.

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