Side Pannel
Blooming Onion
Blooming Onion
- Recipe Submitted by maryjosh on 10/04/2016
Ingredients List
- 1 large white onion
- 1 cup Vegetable oil
- For the flour mixture
- 1 cup all purpose flour
- 3/4 tsp cayenne/ red chilli powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- For dipping
- 1 cup whole milk
- 1 egg
- For dipping sauce
- 1/4 cup mayonnaise
- 1 tsp honey
- 1 tsp sriracha sauce
- 1/2 tsp ketchup
- 1/2 tsp paprika
- Pinch of salt
Directions
To slice the onions
Slice one inch off the top of the onion.
Remove the skin.
Then slice the roots keeping the stem intact because thats where the onion petals will stay joined.
Using a thin knife cut out a 1 inch diameter core from the center of the onion.
Using a sharp knife make four evenly spaced cuts. Make sure you keep an inch space from the root.
In between each of these four cuts make another three cuts.
Separate the petals with your fingers.
Prepring the batter
In a bowl whisk together the milk and egg.
In another bowl, combine all the ingredients listed under flour mixture.
Take the onion and dip in the milk mixture.
Place it in the flour mixture making sure to spread the flour all over the onions. Separate the petals with hand and sprinkle flour in between the petals.
Double dip the onion back in the milk.
Again place in the flour mix and spread the flour all over. Shake off excess flour.
Keep in freezer for half an hour.
Frying
Heat oil in a deep heavy bottom pan in a medium high flame. There should be enough oil to cover the onion.
Drop the onion cut side down into the hot oil and fry for 2 minutes. Then very carefully flip it over and fry for additional 8-9 minutes on medium heat till it turns golden brown and crispy.
Take out of the oil and drain cut side down ona paper towel.
For dipping sauce
Mix in all the ingredients listed under dipping sauce.
Slice one inch off the top of the onion.
Remove the skin.
Then slice the roots keeping the stem intact because thats where the onion petals will stay joined.
Using a thin knife cut out a 1 inch diameter core from the center of the onion.
Using a sharp knife make four evenly spaced cuts. Make sure you keep an inch space from the root.
In between each of these four cuts make another three cuts.
Separate the petals with your fingers.
Prepring the batter
In a bowl whisk together the milk and egg.
In another bowl, combine all the ingredients listed under flour mixture.
Take the onion and dip in the milk mixture.
Place it in the flour mixture making sure to spread the flour all over the onions. Separate the petals with hand and sprinkle flour in between the petals.
Double dip the onion back in the milk.
Again place in the flour mix and spread the flour all over. Shake off excess flour.
Keep in freezer for half an hour.
Frying
Heat oil in a deep heavy bottom pan in a medium high flame. There should be enough oil to cover the onion.
Drop the onion cut side down into the hot oil and fry for 2 minutes. Then very carefully flip it over and fry for additional 8-9 minutes on medium heat till it turns golden brown and crispy.
Take out of the oil and drain cut side down ona paper towel.
For dipping sauce
Mix in all the ingredients listed under dipping sauce.
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