Crispy Onion Bites (Print Version)
# Ingredients:
→ Dipping Sauce
01 -
½ teaspoon paprika
02 -
¼ teaspoon ground cayenne pepper
03 -
1 ½ tablespoons ketchup
04 -
¼ cup sour cream
05 -
¼ cup mayonnaise
06 -
½ teaspoon garlic powder
07 -
1 ½ tablespoons creamy horseradish
→ Blooming Onions
08 -
1 teaspoon ground cayenne pepper
09 -
1 teaspoon dried thyme
10 -
2 teaspoons ground cumin
11 -
½ teaspoon ground black pepper
12 -
3 medium sweet onions
13 -
2 tablespoons paprika
14 -
1 teaspoon dried oregano
15 -
1 cup milk
16 -
½ teaspoon garlic powder
17 -
1 teaspoon salt
18 -
3 cups all-purpose flour
19 -
2 eggs
20 -
Vegetable oil for frying
# Instructions:
01 -
Blend together the creamy horseradish, mayonnaise, sour cream, ketchup, paprika, cayenne, and garlic powder in a small dish. Chill in the fridge until it’s time to eat.
02 -
In a large bowl, whisk together the milk and eggs. Ensure the bowl is big enough to dip a full onion.
03 -
Use a roomy bowl to stir together the flour, dried thyme, oregano, cumin, salt, black pepper, cayenne, garlic powder, and paprika. Make sure it’s well blended.
04 -
Trim a small flat spot on the opposite end of the roots and peel off any dry outer parts. Set it with the cut side down on a board, root side up. Slice the onion into four sections, stopping just short of the root so it stays connected. Cut each quarter into smaller pieces and flip the onion to gently separate the layers.
05 -
Dip the onion in the flour mixture, making sure the petals are coated by spreading them apart gently. Submerge the onion into the egg wash, then coat it again thoroughly with the flour mixture.
06 -
Heat a deep pan of oil to 190°C (375°F). Make sure the oil completely covers the onions. Fry each onion root-side up for about 7 to 10 minutes, or until golden and crispy. Remove to paper towels to soak up extra oil.
07 -
Place the fried onions on a plate and serve right away with your sauce.
# Notes:
01 -
Go for wide sweet onions to create larger, more dramatic petals.
02 -
You can prep and coat your onion ahead of time. Pop it in the fridge for up to 30 minutes before frying. Keeps the coating fresh!