A creative recipe to make a kitchen classic revive.
Prep time: 20 min
Cooking time: 20 min
3-4 medium yellow/white onions
3 tablespoons flour
3 teaspoons kosher salt
1/2 teaspoon cayenne
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1 teaspoon granulated garlic
2 tablespoons milk
1 tablespoon water
6 drops hot sauce
Slice the top of the onion off, leaving the root end intact. Peel the outer layer of onion off and discard. Trim the root end slightly to make the end sit flat. Be careful to not cut the root off entirely.
Center the Paderno Blossom Cutter over the onion and press down evenly on the handles to slice through the onion. Before removing the onion, twist the center “core” of the onion out and discard. If it is difficult to remove, use our coring tool to twist the core out. Once the core is removed, gently press the onion back out of the cutter.
Fill a large bowl with ice water and float the onions upside down (cut side down) in the water for 30 minutes. Allow to drain while you prepare the batter and heat the oil.
Whisk the batter ingredients together in a large bowl.
Combine the dredge ingredients in a separate large bowl.
Bring a large pot of oil to a temperature of 375 degrees.
Place the drained onion in the flour. Use your fingers to push the out layer of “petals” down and dust flour in between each layer being sure to get each petal covered in the flour all the way to the base. Work your way to the center, dusting each petal while gently pushing the blossom open.
Place the floured blossom into the batter and submerge. Use your fingers to press the blossom open to ensure all petals are covered in batter. Lift the blossom and allow to drain briefly.
Transfer the onion back to the dredge and recover all the petals. This is where your blossom will really “bloom”. Take time to ensure the petals are coated all the way to the center. Turn the onion over and shake off excess. Check to make sure that no petals are stuck together. Re-flour any sticky spots.
Place the blossom upside down (cut side down) on a spider net or metal slotted spoon and slowly lower into the hot oil. Fry cut side down for 4 minutes, then use the spider net to gently flip the blossom over. Fry for an additional 4 minutes, or until golden brown on both sides.
Remove and allow to drain for a moment before serving.