Best 2 Blooming Onion And Dipping Sauce Recipes
Indulge in the ultimate appetizer experience with our tantalizing Blooming Onion and Dipping Sauce recipes, a culinary delight that will captivate your taste buds and leave you craving more. Prepare to impress your friends and family with this iconic dish that combines crispy, golden-brown onion petals with a luscious dipping sauce. Our curated collection offers a variety of dipping sauce recipes, ranging from classic Ranch to zesty Chipotle Mayo and tangy Honey Mustard, ensuring there's a perfect complement for every palate. With step-by-step instructions and helpful tips, our recipes guide you through the art of creating this mouthwatering appetizer, from selecting the ideal onion to achieving the perfect crispy texture. Impress your guests with this showstopping dish, perfect for parties, game nights, or as an indulgent treat.
Check out the recipes below so you can choose the best recipe for yourself!
BLOOMING ONION AND DIPPING SAUCE
This batter-fried onion and a spicy dipping sauce will get your party going any day!
Provided by Jackie Smith
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 20
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
- Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 22.5 g, Cholesterol 43.2 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 843.8 mg, Sugar 4 g
BLOOMING ONION AND DIPPING SAUCE
Steps:
- To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and 1/3 teaspoon cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
- To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, the rest of salt, cayenne pepper, paprika, ground black pepper and oregano, thyme and cumin; mix.
- To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing thesections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
- Spread the 'petals' of the onion apart. To helpkeep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
- Dip the onion into the milk mixture and then coat it liberallywith the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
- Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
- Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
- Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.
Tips:
- For the perfect blooming onion, choose large, sweet onions with tightly packed layers.
- Use a sharp knife to make clean, even cuts.
- Soak the onion in ice water for at least 30 minutes before frying. This will help to remove some of the sharpness of the onion and make it more tender.
- Coat the onion in a mixture of flour, cornstarch, and spices before frying. This will help to create a crispy coating.
- Fry the onion in hot oil until it is golden brown and crispy. Be careful not to overcrowd the pot, or the onion will not cook evenly.
- Serve the blooming onion with your favorite dipping sauce. Some popular choices include ranch dressing, honey mustard, or barbecue sauce.
Conclusion:
The blooming onion is a delicious and impressive appetizer that is perfect for any occasion. With its crispy coating and tender, flavorful center, it is sure to be a hit with your guests. So next time you are looking for a showstopping appetizer, give the blooming onion a try.
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