Best 2 Blooming Onion And Dipping Sauce Recipes
Indulge in the heavenly union of flavors and textures with a homemade blooming onion and its tantalizing dipping sauce. This culinary masterpiece combines the crispness of fried onion petals with the savory richness of a perfectly seasoned batter, creating an appetizer that will captivate your taste buds. Whether you're hosting a party or seeking a delightful snack, this recipe promises to leave you and your guests craving more. Follow our step-by-step guide to craft this epicurean delight in the comfort of your own kitchen.
Here are our top 2 tried and tested recipes!
BLOOMING ONION AND DIPPING SAUCE
This batter-fried onion and a spicy dipping sauce will get your party going any day!
Provided by Jackie Smith
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 20
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
- Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 22.5 g, Cholesterol 43.2 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 843.8 mg, Sugar 4 g
BLOOMING ONION AND DIPPING SAUCE
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and 1/3 teaspoon cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, the rest of salt, cayenne pepper, paprika, ground black pepper and oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing thesections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To helpkeep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberallywith the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
- Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
- Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Tips:
- For a crispier onion, use a sharp knife to make thin, even slices.
- Soak the onion slices in cold water for at least 30 minutes before frying. This will help to remove the sharpness of the onion and make it more tender.
- Use a high-quality oil for frying. Vegetable oil or canola oil are both good choices.
- Heat the oil to the proper temperature before adding the onion slices. The oil should be shimmering but not smoking.
- Fry the onion slices in batches so that they don't overcrowd the pan. This will help them to cook evenly.
- Don't overcook the onion slices. They should be golden brown and crispy, but not burnt.
Conclusion:
The blooming onion is a classic appetizer that is sure to impress your guests. With its crispy outer layer and tender, flavorful interior, it's a dish that everyone will love. Serve it with your favorite dipping sauce and enjoy!
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