10Bite-Sized Blooming Onions
Bathed in rich buttermilk, paprika, cayenne pepper, and garlic powder, this dish is a real treat for your mouth.
INGREDIENTS
2 pounds cipollini onions, peeled and sectioned
2 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
Vegetable oil, for frying
Onion Dip:
1/4 cup mayo
1/4 cup sour cream
1 tablespoon ketchup
1/2 teaspoon paprika
Pinch of salt and pepper
Prepping the Onions
First what you need to do is get cipollini onions because frozen onion or pearl onions are too small. If you want to eat the onions in one bite it is advisable to remove the onion root however the tip should be left intact. Then move on to peeling the onion. Use the knife to slice into the onion deep enough to keep the onion together but to make the sections around the onion (best way is to slice until you reach the root section).
After you have finished slicing press the onions to detach the sections.
On the other hand, prepare your flour mix, you can add as many spices as you want.
Place the onions into the mixture of egg and buttermilk to make sure that flour stick to them later. You can leave them in the mixture for a whole night.
You can place the onions directly into the flour mixture, just make sure that flour gets into the crevice of the onions.
Put your onions into the frying oil heated up to 350 degrees F, leave them in the oil for about 4 minutes and your onions are ready to be eaten.
