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Mini Blooming Onions
Serves 16 |
The classic appetizer just got smaller.
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Ingredients:
| 1 teaspoon garlic powder |
| 1/2 teaspoon dry mustard |
| 16 cippollini onions |
| 1 teaspoon smoked paprika |
| 1 cup flour |
| 1/2 teaspoon ground pepper, (more for taste) |
| 1 teaspoon onion powder |
| 1 cup buttermilk |
| 1 teaspoon salt, (more for taste) |
| Vegetable oil, (for frying) |
Directions:
- Pour oil into tall pot, fill to 3-inches of oil. Heat oil to 350° F.
- Remove tops of onions and gently peel. (Keep onion intact and do not remove onion layers)
- Arrange onions top side up and cross-cut each onion until there are 12 cuts even cuts. (Cut 3/4 of the way down each onion, leave bottom stem intact) Gently separate onion layers and spread onion out.
- Pour buttermilk in a bowl.
- Combine garlic powder, dry mustard, paprika, flour, pepper, onion powder and salt in a mixing bowl.
- Dip onions in buttermilk, shake off excess milk then dredge in flour mixture, shake off excess. Repeat milk and flour steps to double coat.
- Carefully place onions cut side down into hot oil and cook for 3 minutes. Spoon onions out then place back in oil cut side up and cook for an additional 2 minutes. Transfer onions to paper towels, season with salt and pepper and let drain. (Repeat with remaining onions)
| Cooking Method: | Deep Fry |
| Course: | Side, appetizer |
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