Blooming onion with dip

Aperitif fingerfood
Total: 1 hr 15 min. | Active: 30 min.
vegetarian

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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

Onions
4  spanish onions
  water, ice-cold
Dip
200 g mayonnaise
3 tbsp sour single cream
3 tbsp ketchup
1 tbsp grated horseradish in a jar
1 tbsp lemon juice
1 tbsp paprika
½ tsp garlic powder
1 tsp salt
Spiced flour
300 g white flour
4 tsp smoked paprika
2 tsp garlic powder
1 tsp cayenne pepper
½ tsp pepper
½ tsp salt
Batter
4 ½ dl milk
2  eggs
To deep-fry
  oil, for deep-frying

How it's done

Onions

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.

Dip

Combine the mayonnaise with all the other ingredients up to and including the salt. Cover and chill the dip.

Spiced flour

In a deep dish, mix the flour with all the other ingredients up to and including the salt.

Batter

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.

To deep-fry

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.

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