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Notions & Notations of a Novice Cook - Making Bloomin’ Onions

Making Bloomin’ Onions

I’ve got to give it to Andy for the choice of challenge ingredient. When I saw that it’s the onion, I was feeling pretty smug. I mean, how can you go wrong with one of the most common bulbs in the world of cooking? It’s practically in everything. Of course, the sheer truth of this latent fact suddenly hit me like a freight train. It IS in everything, and in most cases always takes the backseat or acts as just a contributor to a dish - never as the main ingredient. I wanted to make something that will showcase and put the spotlight on the onion, so I practically scribbled off half of my onion brainstorm (listing dishes in which onions were mere spectators) and settled with making this for today. Fried Bloomin’ Onions are basically just onion rings that went through a stage of fancy-fication. And really, health hazards aside, who can say no (and mean it) to some crispy onion rings?

**Note:

Most recipes will say to cut out the center part (using a cookie cutter) so that you can put your mini dip/sauce bowl in its place - I’m still gasping in horror at the idea.

Bloomin’ Onions:

[2 Vidalia onions or 4 Yellow onions + Batter (1/3 cup flour + 1/2 cup milk + 1 egg + 1/2 teaspoon salt + 1 teaspoon pepper) + Seasoned Flour (1 cup flour + 1/2 teaspoon paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon pepper + 1/2 teaspoon dried oregano + 1/2 teaspoon salt]

In a bowl,combine the batter ingredients and set aside.

In a shallow dish, combine the seasoned flour ingredients and also set aside

**Prepping the onions:

Cut about 3/4 inch off top of onion and peel, leaving the roots intact

Invert the onion cut side down so that it doesn’t wobble

Cut into onion 12-16 vertical wedges but do not cut through bottom root end

Invert the onion and gently peel/open up about 1 inch of petals from center of onion

Separate the petals to coat thoroughly with the batter

Dip in seasoned flour and gently shake to remove excess

Gently place in a fryer basket, petals side down, and deep fry at 375-400 for 1 1/2 minutes

Turn over and fry 1 1/2 minutes more or until golden brown and drain on paper towels

Dipping Sauce:

[2 tablespoon mayonnaise + 1 teaspoon chili sauce + 1/2 tablespoon sour cream + 1/2 teaspoon honey + 1/4 teaspoon cayenne]

Serve hot with dipping sauce

Enjoy!

   
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    I’ve got to give it to Andy for the choice of challenge ingredient. When I saw that it’s the onion, I was feeling pretty...
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