This deep-fried onion flower is a sweet and spicy aperitif. The combination of the savoury deep-fried batter, the sweetness of the onion and the spicy dip promises to tantalize the taste buds. Deep-frying the onion is easy, you just have to make sure not to cut off the root – the part that holds the onion together – otherwise you’ll end up deep-frying individual petals rather than the whole flower. The ice-cold water helps to break up the individual onion layers. It’s not rocket science and the result is a sophisticated appetizer perfect for guests.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Make 4 crosswise incisions in the onions, taking care not to cut all the way through the root. Place the onions in the ice-cold water, leave to soak for approx. 45 mins. Drain the onions and pat dry.
Combine the mayonnaise with all the other ingredients up to and including the salt. Cover and chill the dip.
In a deep dish, mix the flour with all the other ingredients up to and including the salt.
Combine the milk and eggs in a bowl. Toss the onions in the spiced flour, dip in the batter, toss once more in the flour.
Fill a pot to ⅓ with oil and heat it to approx. 170°C. Using a slotted spoon, lower the onions into the oil in batches so that the roots face upwards. Deep-fry the onions for approx. 3 mins., turn and fry for a further 3 mins. Remove and drain on paper towels. Serve the onions with the dip.
|Note:||Instead of Spanish onions, use large yellow or red onions.|
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