GF Baby Blooming Onions
These fried onions are a miniature version of a steakhouse favorite. Assemble seasoned onions in advance and cook them while your BBQ finishes grilling. Be sure to try the spicy dipping sauce.
GF Baby Blooming Onions
Serves 4-6.
Ingredients
- 4 smaller white or yellow onions, papery skins peeled off
- 1 egg
- 1/2 c milk
- 1 1/2 c Better Batter Gluten Free Seasoned Flour
- 1 1/2 tsp paprika
- 1 tsp salt
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp cumin
For the Spicy Dipping Sauce:
- 1/2 c mayonnaise
- 1 chipotle pepper in adobo sauce (add up to 1 Tbsp extra sauce, to taste)
- 1 clove of garlic, minced
- 1 green onion, minced
- 1 Tbsp lime juice
- 2 tsp yellow mustard
- At least 1 qt cooking oil for frying
- heavy bottomed pan or electric deep fryer.
Instructions
Make the dipping sauce. Combine together mayonnaise, chipotle pepper and adobo sauce, garlic, green onion, lime juice, and mustard in a small bowl. Whisk well and cover. Refrigerate until serving time.
Prepare the seasoning. Mix the seasoned flour, paprika, salt, cayenne pepper, black pepper, garlic powder, dried oregano, and cumin in a bowl deep enough to fit the whole onion.
Cut the onions. Cut off the very top of the onion as well as the bottom but leave as much of the root intact as possible to hold together the onion petals.
Slice through the entire onion from the tip almost to the root, but do not cut in half. Continue cutting the onion into wedges, but do not cut completely through. My onion petals were sliced into eighths. Gently pull the onion wedges apart to spread them out. Repeat with remaining onions.
Dip and season. Whisk together the milk and egg in a small bowl. Dip the sliced onions in the egg mixture and then into the seasoned flour mixture. Gently pull the onion wedges apart and sprinkle in seasoning. Dip the onion back into the egg mixture for a second time and then one more time in the seasoned flour to build up a coating. Repeat with remaining onions.
Refrigerate assembled onions for 15-30 minutes while oil is heating up.
Fry. Heat the cooking oil in a heavy bottomed pan or electric deep fryer for 15-30 minutes. The amount of oil you will need depends on your cooking vessel, but you will need just enough to cover the onions. Fry the onions for 5-8 minutes or until golden brown.
Remove from oil and drain on paper towels. Serve hot with the spicy dipping sauce.
Adapted from Small Town Woman
