 |
Using a large, sharp knife, cut the onion from top down to 3/4" from the bottom of the onion
into quarters. Cut each section after that into halves. Keep cutting each section in halves until
you have 16 sections. The smaller the halves get the harder it will be to cut another section, be
careful. (You can also purchase a blooming onion slicer to make this process easier.)FRYING
THE ONION:
Spread the petals of the onion apart. If you are having difficulty keeping the petals open,
dip in boiling water for 1 minute and then immediately into cold water.
Dip the onion into the egg/milk mixture, then coat liberally with the dry mixter. Be sure to
spread the petals and sprinkle in between to coat evenly. Once onion is completely covered in the
dry mixture, repeat. Dipping both in the wet mixture and then the dry mixutre twice. Make sure to
'double dip' the onion, when you fry in the oil some of the mixture will wash off.
Heat oil to 350°F. Be sure you have enough oil in the fryer to completely cover the onion,
if you need to add more, do so carefully.
Fry the onion right side up for 10 minutes or until onion is golden brown.
Remove from oil and let drain on paper towels.
Place dipping sauce in small dish, spread the petals apart and place dish in the center of
the onion.
Serve while onion is still warm.
|
|
3 |
|
