Crispy Onion Blossoms with Tangy Dipping Sauce

Crispy Onion Blossoms with Tangy Dipping Sauce

Ingredients

For the Onion Blossoms:

• Onions: 4 medium-sized
• Flour: 250 g (1 3/4 cups)
• Eggs: 3
• Milk: 100 ml (1/2 cup)
• Chili Pepper: 1/2 teaspoon (adjust to taste)
• Sunflower Oil: 1.5 liters (for frying)

For the Tangy Dipping Sauce:

• Greek Yogurt or Sour Cream: 5 tablespoons
• Worcestershire Sauce: 1 teaspoon
• Dijon Mustard: 1 teaspoon
• Pitted Olives: A few, finely chopped
• Garlic: 2 cloves, minced

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 7 g
• Carbohydrates: 40 g
• Dietary Fiber: 3 g
• Sugars: 7 g
• Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 80 mg
• Sodium: 250 mg

Step-by-Step Instructions

Step 1: Prepare the Onions

1. Peel the onions and cut off the top, leaving the root end intact. This helps keep the onion together as it cooks.
2. Place each onion root-side down on a cutting board. Make vertical cuts from the top down towards the root, being careful not to cut all the way through.
3. Rotate the onion and make additional cuts to create petals, ensuring each petal is evenly spaced for a uniform blossom effect.

Step 2: Make the Batter

1. In a bowl, combine the flour and chili pepper, mixing well to distribute the spice evenly.
2. In a separate bowl, whisk together the eggs and milk until fully combined.

Step 3: Coat the Onions

1. Gently spread the onion petals apart to ensure even coating.
2. Dredge each onion in the flour mixture, making sure to coat between the petals. Shake off any excess flour.
3. Dip the floured onions into the egg mixture, allowing any excess to drip off.
4. Return the onions to the flour mixture for a second coating, ensuring they are well covered. This double coating will make the onions extra crispy.

Step 4: Fry the Onions

1. Heat the sunflower oil in a large pot or deep fryer to 180°C (350°F). The oil should be hot enough to fry the onions quickly without absorbing too much oil.
2. Carefully lower each coated onion into the hot oil, cut side down. Fry for about 5-7 minutes or until golden and crispy.
3. Remove the onions from the oil and drain on paper towels to remove any excess oil.

Step 5: Prepare the Tangy Dipping Sauce

1. In a small bowl, combine the Greek yogurt (or sour cream), Worcestershire sauce, Dijon mustard, chopped olives, and minced garlic.
2. Mix well until all ingredients are blended, adjusting the seasoning to taste.

Step 6: Serve

1. Serve the crispy onion blossoms hot, with the tangy dipping sauce on the side.
2. Garnish with fresh herbs like parsley or chives for a touch of color and extra flavor.

Tips for the Perfect Crispy Onion Blossoms

• Uniform Cuts: Ensure your cuts are even for a consistent cooking time and a beautiful presentation.
• Double Coating: Don’t skip the second coating of flour after the egg mixture. It’s key to achieving that extra crispiness.
• Hot Oil: Maintain the oil temperature at 180°C (350°F) for the best frying results. Too low, and the onions will absorb oil; too high, and they might burn before cooking through.
• Customizable Dipping Sauce: Add a bit of hot sauce or lemon juice to the dipping sauce for a different flavor profile.