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August 8, 2011
Onion Blossom
Snacks & Appetizers
Prep time:
30 minutesCooking time:
15 minutes“Mild and sweet Vidalias have a short season and limited supply that can make them scarce and pricey. Substitute other large sweet onions, such as Oso Sweets from Texas, Walla Walla or Maui onions.”
Ingredients
Serves 4
- Vegetable oil for frying
- 1 large Vidalia onion
- 3 cups cold water
- 2 large eggs, lightly beaten
- 1/2 cup beer or club soda
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
Directions
1
Preheat oil in a large saucepan to 375°F. Peel onion and cut off the bottom, leaving a flat surface. Cut into 3/4-inch wedges, but do not cut all the way through.
2
Soak onion in ice cold water until wedges open, about 20 minutes; drain and pat dry. Mix eggs, beer and milk in a medium bowl. Mix flour and baking powder in a separate bowl.
3
Dip onion in egg mixture, then into flour mixture. Dip again into egg mixture then flour mixture, making sure onion is well coated.
4
Place onion in hot oil. Deep-fry until golden brown and tender, about 15 minutes; drain on paper towels. Place onion on a serving plate. Sprinkle with salt and cayenne pepper.
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To check if the oil is ready for frying, insert a wooden chopstick or handle of a wooden spoon into the hot oil. When bubbles form around the wood, the oil is hot enough for frying.
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