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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Mom's version of a blooming onion, adapted from Maleske's (no date on the recipe card). We like mixing some red garlic chili sauce (siracha sauce) with mayo or with ranch dressing to make a more zippy sauce for dipping. Ingredients:
1 large vidalia or other sweet onion |
1 large egg lightly beaten |
vegetable oil |
1 tablespoon of all-purpose flour |
1 cup of saltine cracker crumbs |
1/2 tsp of salt |
1/2 cup of prepared siracha sauce |
1/2 cup of prepared ranch dressing |
Directions:
1. Peel onion, leaving root end intact.
2. Cut onion vertically into quarter, cutting to within 1/2 inch of the rood end.
3. Cut each quarter into thirds.
4. Place onion in boiling water for one minute.
5. Remove and place in ice water for five minutes.
6. Loosen petals if necessary and drain onion well, cut side down.
7. Place flour in zip-top plastic bag and add onion, shaking to coat.
8. Remove and dip onion in egg.
9. Place cracker crumbs in bag and add onion, tossing to coat.
10. Chill for at least one hour.
11. Pour oil to depth of 3 inches in electric fryer or heavy saucepand and heat to 375 degrees.
12. Fry onion 5 - 7 minutes or until golden brown, then drain on paper towels.
13. Sprinkle with salt while hot.
14. Serve with spicy dipping sauce or with dark honey mustard dip.
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