Onion blossom?

Question

I need to know what is the best batter to use for making a onoin blossom and the dipping sauce

Answer 1

http://southwestcuisine.com/appetizer4.htm

Here's the dip: http://www.cooks.com/rec/view/0,1615,152174-231195,00.html

Answer 2

Blooming Onion and Dipping Sauce


"This batter-fried onion and a spicy dipping sauce will get your party going any day!"
INGREDIENTS:
Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style
horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Blooming Onion:
1 egg
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne
pepper
1 teaspoon paprika
1/2 teaspoon ground black
pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

DIRECTIONS:
1. To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
2. To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
3. To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
4. Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
5. Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
6. Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
7. Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center

Answer 3

Bloomin Onion
What this requires is a sharp knife and a steady hand. Use a LARGE onion, it is easier. Peel the onion, and slice enough off of one end so that it will stay upright by itself. Now, slice the onion vertically in a series of 1/4 - 3/8" parallel slices, stopping 1/2" shy of the bottom. Rotate the onion 90 degrees, and repeat. Place the onion in ice water, and let sit for at least 1 hour. (This causes the 'bloom' to open up.)

Mix 1/4 c flour with one egg and 1 T milk. Remove the onion from the ice water and drain very well. Coat with the batter, and fry in very hot oil until golden brown.


OR Google "blooming onion recipe," not blossom, and you will get lots and lots of recipes to chose from (as is the case with the recipe for most anything.)

Answer 4

You have to check out this Website www.fbnr.com. In the search engine type in onion blossom there is a great recipe for it. Plus some wonderful dips.

Answer 5

I use Vidalia Brands batter mix, which is found here in Dallas, and all over Louisiana. It is like a tempura batter with spice. YUM!!! (They also make the blossom dipping sauce.)

Answer 6

When I first went to an Outback Steak House (at a tender age of 32) I was thrilled by these things. My taste did refine...and I abhor them now. I've had them to say, but they all have been greasy.
However, www.foodtv.com should bring up some beauuts that you and your friends would enjoy.
Just as I did at one time.

Hey...we all have our tastes change. Enjoy it while you can! Keep that website in mind. It always comes in handy.

Good luck!

Answer 7

beer batter
In a large bowl, thoroughly mix together 3 cups cornstarch, 1-1/2 cups all-purpose flour, 2 teaspoons garlic salt, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk in 24 ounces (2 12-ounce bottles or cans) of beer or ale; set aside

Answer 8

Find a recipe for "Tempura". Try here:
http://www.recipesource.com/

Answer 9

Non fat vegetable oil! Its healthy 2!

Answer 10

forget onoins! smoke marijuana instead!