Summa Summa Summa time!
The seemingly unattainable suddenly is. How many times have you seen this on the internet or at a restaurant and thought “how cool would it be if I could make that” Well today the wondering stops. It may look complicated but its absolutely not. And with this home-made version you have the control of your ingredients to create a delicious appetizer, snack or supper side dish. Ditch the onion rings!
A few weeks ago we were at a restaurant having dinner. It was a last minute ‘last supper’ kinda thing because I was leaving for Jamaica the next day. As luck would have it someone found a free appetizer coupon in their purse (it wasn’t me) so we decided to try the blooming onions.
It looked incredible as it was brought to the table, but we soon found out it was almost inedible due to the astronomical salt levels. I mean it was SUPER SALTY! And for whatever reason the onions inside didn’t have any taste. All you tasted was batter no onions. I nibbled at it for a little bit deciding that I would not risk a bout of hypertension over a free appetizer. We quickly pushed it to the side and waiting on our meals (which by the way was delicious and perfectly salted)
I have only had blooming onions from the one location so I can’t say if it’s a trend with all establishments. But what I do know is nothing beats home-made. And having control of the ingredients you put in your own food cannot be beat. My recipe is very simple the breading is well seasoned and in no way overly salty and the flavor of the onions really shine through.
Ingredients (printable recipe)
3 small onions
2 tablespoon Salt
3 teaspoon Sugar
2 cups Flour
1 cup Cornmeal
2 tablespoon Onion powder
1 tablespoon smoked paprika
1 ½ cup milk
In a nut shell this series of images (that I got on pinterest) depicts the complete method of cutting and breading
- Preheat your oil to 375 degrees
- In a dish combine the dry ingredients, salt, sugar, flour, onion powder paprika and cornmeal mix completely
- In another dish combine the wet the eggs and milk, beat thoroughly
- Remove the stem part of the onion and peel completely
- You may or may not cut off the little bump at the base of the onion. I would say keep it on because it holds all the “leaves” together.
- Slice the onion into 4 and then 8, for lager onions you could go to 16, fluff the “leaves” slightly
- Completely coat the onion in the flour mixture turn upside down and hit it to remove excess
- Dip the onion in the wet mixture and then back into the flour to coat again
- Remove the excess flour and place in a fryer (leaves side down) and fry for 45 seconds to a minute
- Flip over and fry on the bottom half
- Remove when golden brown and set aside to cool
- Serve with honey mustard sauce or Vidalia onion dressing
- I tested several sizes of onions to see if a mini version could be made. The smaller the onion the less cuts you can safely make without it falling apart. The larger the onion the more cuts you can make and the more it blooms while frying. Both sizes do work, however if your doing mini versions for individual persons make sure to use a very sharp knife and take care when slicing the leaves, and definitely do not remove the bump at the bottom.