Fried Onion Petals Recipes

DEEP-FRIED BLOOMING ONION RECIPE BY TASTY

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!

FRIED VIDALIA ONION

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

DEEP-FRIED ONIONS WITH DIPPING SAUCE

Steps:

• Cut onion into 1-in. wedges and separate into pieces. In a shallow bowl, combine the flour, paprika, garlic powder, cayenne and pepper., For batter, in another shallow bowl, combine the flour, cornstarch, garlic powder, paprika, salt and pepper. Stir in beer. Dip onions into the flour mixture, then into batter and again into flour mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry onions, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. In a small bowl, combine the sauce ingredients. Serve with onions.

FRIED ONION PETALS RECIPE

Steps:

• In a medium bowl, whisk together 1 cup of the flour with the salt, paprika, Old Bay, cumin, black pepper and cayenne pepper.
• In a large bowl, mix together the beer, buttermilk and egg.
• Slowly mix the dry ingredients into the wet ingredients and whisk well to break up clumps.
• In a large saucepan set over medium-high heat, heat the oil until it reaches 350° on a deep-fry thermometer.
• Prepare the petals: Using your fingers, break apart the layers of onion. In a small bowl, combine the remaining cup of flour and the onion pieces. Toss to coat well and shake off any excess flour. Transfer the onions to the bowl filled with batter and coat well.
• Working in batches, add the petals to the oil, making sure not to overcrowd the saucepan. Cook until the petals are golden brown and crispy, about 8 minutes. Strain and transfer to a paper-towel-lined plate. Season with salt and pepper. Serve immediately.

HOW TO MAKE VEGAN BLOOMING ONION PETALS

Steps:

• Add all of the ingredients into a wide, shallow bowl and whisk until evenly combined.
• Add all of the ingredients into a wide, shallow bowl and whisk until evenly combined.
• Preheat the vegetable oil in a medium-sized saucepot to 375 degrees Fahrenheit. Please use a thermometer to get a precise temperature.
• Cut the onion in half through the root. Then, cut the ends off of the onion halves and remove the outer skin.
• Lay the onion down flat, with one of the cut ends facing you, and cut through the top three times, angling the knife towards the center each time to create a petal look. Then, peel the pieces apart so they are individual petals.
• Line a sheet pan with a piece of parchment paper. Line another sheet pan with a couple of layers of paper towel.
• To batter the onions, first, place a few into the dry batter and toss them to coat them lightly. The batter will not stick to the onions a lot this first time. Then, evenly coat them in the wet batter. Lastly, evenly coat them in the dry batter once more. So, it's dry batter-wet batter-dry batter. Then, place them on the sheet pan with the parchment paper.
• To deep fry the battered onions, carefully drop 5 to 6 of them into the oil and cook them for 2 1/2 to 3 minutes, flipping them over halfway through. Then, using a slotted metal spoon, remove the onions and place them on the prepared sheet pan of paper towels.
• Lightly season the fried onions with salt. If desired (I highly recommend this step), drizzle TRUFF's truffle oil over the fried onion petals just before serving. I also like to drizzle a little bit into my spicy aioli!
• Repeat the battering and frying steps with the rest of the onions!
• Add all of the ingredients into a small bowl and stir until well combined.