HOW TO MAKE BLOOMING ONION?
HELLO BEAUTIFUL PEOPLE!!!! well today, I decided to share with you one of the easiest side dishes I’ve ever tried!!! Here I’m going to teach you how to make the blooming onion as tasty as possible. This is a blooming onion dish to be reckoned with, eaten with a dipping sauce!
Unfortunately, the journey ends here for those on disciplined diets. Welcome to those who can’t afford to wrap their chops around any suspicious calories. As a consequence, welcome to the most delectable fried onion you’ll ever get.
Finding the largest white onion you’ve ever seen is the secret to a tasty blooming onion. I assume that “good things come in tiny packages,” but in this situation, bigger is unquestionably better.
The higher the onion, the larger the petals and the less likely they are to become wilted crispy batter pieces when cooked.
Isn’t it simple?
I ONLY USE THE FEW INGREDIENTS BELOW, TO MAKE THE BEST EVER BLOOMING ONION:
2+1/2 Cups.Of all-purpose flour.
The largest white onion you have.
2 Large sp.Of paprika.
1 Small sp.Of cayenne pepper.
1 Small sp.Of garlic powder.
1/2 Small sp.Of oregano.
Sea salt and black pepper, to taste
2 large eggs.
1+1/2 Cups.Of milk.
3 to 4 Cups.Of vegetable oil.
For serving: your favorite dipping sauce!!
I combined the flour with spices, sea salt, and black pepper in a medium mixing bowl. And I reserved the mixture for later.
In a medium mixing bowl, I whisked together the eggs and milk.
And, I cut approximately 12 inches from the onion’s pointy end when leaving the root end unchanged, and I removed the papery skin after that.
I put the onion cut-side down on a cutting board. Then using a sharp knife, I cut vertically downward all the way to the board, beginning 34 inches from the root.
I made vertical cuts on the edge approximately 1/2-inch apart, In this step be careful not to overlap previous cuts. In total, I got 10 to 15 cuts.
I turned the onion over and I used my fingertips to slowly open up the onion’s “petals” so it resembles a flower.
After that, I gently dipped the onion into the flour mixture that has been put aside. And I shake off the excess flour.
After shaking off the flour, I dipped it into the reserved egg mixture and coated it properly. For best results, I soaked the onion in the butter for 10 minutes until returning it to the flour mixture and covering entirely.
I put the onion on a plate and placed it in the freezer for 30 to 60 minutes to set.
I heated 3 inches of oil in a deep fryer or medium saucepan to 350 degrees F, then I lined a plate with paper towels and set it aside.
I cooked onion until golden brown, around 3 to 4 minutes. So, using a slotted spoon, I flipped it and simmer for another several minutes, until golden brown.
I transferred the onion to a plate that has been prepared and enjoyed it with my favorite dipping sauce.
IT’S ABSOOOOLUTLY DELICIOUS!!! EVERYONE WILL LOVE IT! JUST TRY IT AND YOU WON’T REGRET IT!
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