INGREDIENT
DIPPING SAUCE : (optional)
Preparation Cut off the top 1/2 inch of the onion, leaving the root end intact. Place the now-flat stem end of the onion on a cutting board with the root end facing up. Make 16 slices around the onion, starting with the tip of the knife 1/2 inch away from the root so you never cut into the root. Start by making slices at 12, 3, 6, and 9 o'clock around the onion. Then, make three slices of onion between each of the original four slices. Turn the onion over, gently separate the petals from the onion, and remove any loose pieces of onion in the center.
Combine the eggs and milk in a bowl. In a second bowl, combine the flour, salt, black pepper, cayenne pepper, paprika, and garlic powder. Preheat fryer to 350ºF. Place the onion cut-side up in a third empty bowl. Sprinkle the flour mixture all over the onion to coat it and get it between the onion petals. Turn the onion over to gently shake off any excess flour, then transfer it to the empty flour bowl, again cut-side up. Pour the egg mixture all over the onion to coat it in the flour. Let it soak in the mixture for a minute. Carefully remove the onion, tilting it upside down to drain off any excess egg, and transfer it to the empty egg bowl, again cut-side up. Finally, sprinkle the flour mixture over the onion a second time, making sure the onion is well coated and all petals are coated with the seasoned flour mixture. Carefully turn the onion over, shake off the excess flour, and transfer it to a plate or baking sheet. Drizzle the onion generously with vegetable oil. Transfer the onion, cut-side up, to the fryer basket and air-fry for 25 minutes. The onion petals will open more fully as they cook, so baste with more vegetable oil at least twice during the cooking time. While the onion is cooking, prepare the sauce by combining all the sauce ingredients and mixing well. Serve the blooming onions as soon as they come out of the fryer with dipping sauce on the side.
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