Fried Onion Petals

 

 

 

 

 

 

 

 

 

 

 

 

I have a confession to make.  Not proud of it but can’t help myself. I can an entire plate of these things at one sitting. I start off thinking just maybe one or two petals.  Then my inner self starts selling my outer self to have just one more…. And then another and then Poof!  Before you know it, they’re all gone. Plate is empty. I was weak.  My inner self says, an onion is a vegetable and so you had one vegetable today.  Be proud.  My outer self says, you just ate an entire plate of fried onions…. Go get on the scale. 

 

 

 

 

 

 

 

 

 

Fried Onion Petals

1 large Vidalia onion

Wet batter

1 medium egg

½ cup milk

Dry batter

1 cup flour

1 ½ teaspoon paprika

1 teaspoon salt

1 teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon garlic powder

1 ½ teaspoon oregano

1 ½ teaspoon cumin

3-4 small onions

Vegetable oil for frying

 

Peel the onion. Cut off the non-root end first. Slicing off the end makes a flat surface so it isn't rolling around while you're trying to cut it. 

 

 

 

 

 

 

 

 

 

 

Place the onion with the cut side against the cutting board and the root end on top. Cut off all four sides around the root end. You'll essentially have a core in the middle, which you won't be using.

Slice the four cut pieces into two or more segments to make them petal-sized. The pieces should be sized as evenly as possible so that they will all take about the same amount of time to cook. 

 

 

 

 

 

 

 

 

 

 

 

 

Pull apart the onion layers. Now you have onion petals! Set aside while you make your batter.

Batter

Mix all your wet ingredients in a medium bowl. Mix all your dry ingredients in a small shallow bowl.

In a large skillet, add oil and heat over medium heat for about 5 minutes or until hot and lightly rippling. 

 

 

 

 

 

 

 

 

 

 

To coat your onions, dip into the wet batter, then the dry batter, then back into the wet, and dry again. set aside and repeat for all petals.

Drop them into the hot oil and let them fry for a minute, then carefully turn them over and fry the other side. Remove from oil and place onto a paper towel lined plate.  Repeat for all the onions. 

 

 

 

 

 

 

 

 

 

Dipping sauce

3 tablespoons mayonnaise

3 tablespoons sour cream

2 teaspoons ketchup

1 tablespoon horseradish mayo sauce or regular horseradish

½ teaspoon Worcestershire sauce

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

 Combine all ingredients for sauce and blend well. Set aside for dipping.

 

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