Bite-Sized Blooming Onions
Bite-Sized Blooming Onions are a crispy, nostalgic treat that bring the joy of fairs and gatherings to your table. These golden onion petals, with their crunchy batter and tender centers, are perfect for sharing or savoring solo.
Ingredients
Onions and Marinade:
- 2 large sweet onions e.g., Vidalia
- 1 cup 240ml buttermilk
- 1 tbsp 15ml vinegar (if substituting for buttermilk)
Batter:
- 1 cup 120g all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
Frying and Serving:
- Vegetable or canola oil for frying
- Optional: ranch or spicy aioli for dipping
Instructions
Prep Onions
- I peel 2 large sweet onions and trim ½ inch off the top. I place each onion cut-side down and make 12–16 vertical cuts, stopping short of the base to create petals. I gently separate the petals for these golden onion petals.
Marinate Onions
- I pour 1 cup buttermilk over the onions in a bowl, ensuring they’re submerged. I cover and refrigerate for 30 minutes to 2 hours to tenderize and flavor these nostalgic fried onions.
Make Batter
- In a bowl, I whisk 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne, ½ tsp salt, and ½ tsp pepper for a flavorful coating for these crunchy onion appetizers.
Coat Onions
- I remove onions from buttermilk, letting excess drip off. I dredge each onion in the flour mixture, coating every petal. For extra crunch, I dip back in buttermilk and recoat with flour for these crispy onion bites.
Fry Onions
- I heat 2 inches of oil in a deep pot to 350°F (175°C). I fry onions cut-side down for 3–4 minutes per side until golden, working in batches to avoid crowding. I drain on paper towels for these nostalgic fried onions.
Serve
- I sprinkle with extra salt and serve hot with ranch or spicy aioli for a perfect golden onion petal experience.
Notes
- For added flavor, you can mix herbs like thyme or oregano into the breadcrumb mixture.
- Make sure to maintain the oil temperature for even cooking.
- Serve with ranch dressing or spicy mayo for dipping.
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