- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
Ingredients
Onion Blossoms:
8 cipollini onions
Peanut oil, for frying
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon seasoning salt
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1 large egg
Kosher salt
Dipping Sauce:
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons ketchup
1 teaspoon horseradish
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Pinch kosher salt
Directions
Special equipment:
a deep-frying thermometer- For the onion blossoms: Slice off the tip of each onion and gently peel and remove the outer skin. Turn an onion root-side down and make 4 vertical cuts with a paring knife at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock, leaving the base intact to create petals. Repeat this process for each onion.
- Add about 3 inches of oil to a large heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat.
- Whisk together the flour, garlic powder, oregano, smoked paprika, seasoning salt and cayenne in a large bowl or shallow dish. Combine the buttermilk and egg in another large bowl.
- Place the onions in the flour mixture with a spoon, tossing slightly until they are well coated; shake off any excess. Submerge the onions cut-side up in the buttermilk mixture. Drain the onions slightly, then dredge them back in the flour mixture, making sure to coat each petal.
- Carefully place each onion root-side down into the hot oil with a slotted spoon and fry, flipping once, until golden brown, about 2 minutes. Drain on a paper towel-lined plate or cooling rack. Repeat with the remaining onions. Sprinkle with salt and serve warm with the dipping sauce.
- For the dipping sauce: Mix the mayonnaise, sour cream, ketchup, horseradish, cayenne, pepper and salt in a small bowl.
