You know that fried onion thingy you can get at various mass chain restaurants in the States? Yup—we made it.
It was surprisingly easy once you correctly slice the onion. Although true, the BF was in charge of this one— but even he was pleased at its simplicity.
Recommendations for next time:
- Try using a Maui onion for a complex onion flavor;
- After soaking the onion in chilled ice water, gently use fingers to pry the “petals” open further to get a nice “bloom”;
- Gently push the dredging ingredients into the base of the onion or only the tips will be covered;
- Perhaps adding cornstarch or a bit of finely ground cornmeal to the dredge would add a crispier exterior to the onion;
- Be sure not to fill your fryer/pot with too much oil or it will overflow and that’s just No Bueno;
- Roast your own peppers for the dipping sauce. Canned versions just don’t do the aioli justice;
- For even more heat, add a few teaspoons of Sriracha Chili Sauce to the mixture.
Overall…we were quite happy with the results. Super easy, crispy—and just darn fulfilling to pull that “onion flower” out of the oil since it looks close to the original.
Awesomely-Blooming Flower Onion
Adapted from CopyKat.com
1 Large Onion
1½ Cups All Purpose Flour
1 Teaspoon Paprika
1 Teaspoon Garlic Salt
1 Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Kosher Salt
½ Teaspoon Black Pepper
1 Cup Buttermilk Mixture (1 Teaspoon Kosher Salt, ½ Teaspoon Black Pepper, ½ Teaspoon Cayenne Pepper)
Vegetable Oil for frying
Salt and Paprika to finish
½ Cup Mayonnaise
2 Tablespoons Roasted Peppers
½ Teaspoon Garlic Salt
½ Teaspoon Onion Powder
½ Teaspoon Cayenne Powder
2 Tablespoons Olive Oil Salt and Pepper to taste
Mix all dry ingredients for the onion together.
Onion may be sliced like a blossom by cutting the top ¼ off, the top has the stem. Then peel and be very careful to leave the root intact. Carefully slice from the top of the onion down but stop about ½ inch before you get to the root, taking care not to cut through the root. Slice the rest of the onion like a pie into many servings. When complete, soak onion in cold ice water for 30-45 minutes so the onion’s petals will start to open up and bloom.
Drain onion and dip in flour mixture and dust well. Dip onion then in buttermilk mixture and back in flour mixture. Place in hot oil and fry until golden. Oil should cover onion. When done drain well and place on plate and cut center out of onion so the petals may easily be removed. Garnish with paprika and kosher salt.
Dipping Sauce: Combine all together in a food processor and stream in olive oil.