Blooming Onion

  • 2 Eggs whisked
  • 1 cup milk
  • 1 1/2 cups flour
  • 1/2 cup cornstarch
  • 2 Tbsp Cooking with Greens Spicy Seafood Blend
  • 2 Tbsp Cooking with Greens Creole Blend
  • 3 medium sweet onions
  • cooking oil

Mix flour, cornstarch, Seafood blend and Creole blend in a large bowl wide enough to fit the onion. In another bowl, whisk together eggs and milk in a bowl deep enough to dunk the onion. Cut a small flat spot on the side opposite of the root of the onion. Remove skin. Place onion root side up on a cutting surface and begin to make a slice 1/2 inch from the root center and completely through the onion. Turn onion quarter way and repeat until cut into 4 sections. Cut 3 to 4 equal sectioned slices into these 4 sections. Turn onion root side down and fan out pieces. Place onion in bowl and coat all surfaces with flour mixture, ensuring that you are fanning out all surfaces to bread (use your hands!). Place the breaded onion in the egg wash, then back again into the flour mixture. Heat just enough oil to cover the onion in heavy pan or deep fryer to 375 degrees. Fry root side up for 5 to 7 mins until golden brown. Drain on paper towels. Serve immediately.

 Dipping Sauce

  • 1/4 cup Mayo
  • 1/4 cup sour cream
  • 1 1/2 Tbsp Horseradish (or Dijon mustard and a splash of Sriracha)
  • 1 1/2 Tbsp Ketchup
  • 1 1/2 tsp Cooking with Greens Creole blend

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