EASY BLOOMING ONION RICHARD IN THE KITCHEN скачать в хорошем качестве

EASY BLOOMING ONION RICHARD IN THE KITCHEN

This easy blooming onion is crispy on the outside and tender and moist on the inside. A large sweet onion cut to bloom then coated in seasoned flour and deep fried just like you get at your favorite steak house. Shopping List: 1 very large Vidalia sweet onion 2 cups all purpose flour 1 tsp. Cajun seasoning 1 tsp. cayenne pepper 1 tsp. oregano 1 tsp. paprika 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. kosher salt or to taste ½ tsp. black ground pepper 2 eggs 1 cup milk Enough high temp. cooking oil such as vegetable or canola to cover the onion Dipping sauce of your choice or make my recipe below. My Homemade Dipping Sauce: ½ cup mayo ¼ cup ketchup ½ tsp. Worcestershire ½ tsp. Dijon mustard Dash of cayenne Dash of red pepper flakes Dash of garlic powder Dash of onion powder Pinch of kosher salt Pinch of black ground pepper Directions: Cut off the hairy end on the onion leaving you a flat service. Peel off the skin and the first layer of the onion. Place the flat end of the onion onto a cutting board. You will be making a total of 16 equally spaced cuts around the onion. It’s real important to not cut through the root. Make the cuts in this fashion: Locate the root end on top and estimate about ½ inch down from the root; this is where you will begin to make each of the cuts. First, make 4 quartered cuts around the onion then make 2 equal spaced cuts cuts between each of the first 4 cuts. This will give you 16 equally spaced cuts around the onion forming a bloom shape. Make sure you cut all the way down to the cutting board. Gently spread open the onion petals and place on a plate. Add the eggs and milk to a bowl and mix. Add the seasonings to the flour in another bowl and mix. Gently place the onion in the flour and coat well with your fingers or spoon. The place it in the egg/milk bath and let it stay for about 5 minutes. Drip off any excess then place it back in the flour. Again, use a spoon or your fingers to coat down in the crevices of the petals. Put the battered onion in the freezer uncovered for about at least 1 hour to set. Pre-heat enough oil in a large pot or deep fryer to cover the onion about halfway to ¾. CAUTION: DON’T OVERFILL THE FRYER OR POT KEEPING IN MIND THE WEIGHT OF THE ONION WILL RAISE THE OIL LEVEL. I use a Fry Daddy deep fryer with a round basket; if you do this also leave the basket in the oil while it’s pre-heating to 400 degrees. If you are using a pot use a web spatula for placement/turning and removal of the onion. Place the semi-frozen onion in the frying basket or web spatula petals side up and gently lower it into the oil. Fry about until golden brown and crispy, about 8-10 minutes. Keep and eye on it. TIP: DURING THE COOK, RESIST LIFTING THE ONION IN AND OUT TO CHECK ON IT. THIS WILL ONLY MAKE IT SOGGY. Once golden brown and crispy, raise the onion out of the oil and let drain from the basket or on some paper towels. Serve with your favorite dipping sauce. Music: ”Little Idea” bensound.com License: Creative Commons Standard License End Screen Image: Filmora.com/io (Wonderland) Also follow me on: Youtube:    / richardinthekitchen   Facebook:   / richard.peavy.71   Facebook/Richard in the Kitchen:   / 187855154994256   Twitter: https://twitter.com/RITK_2017?lang=en Linkedin:   / richard-peavy-a0b54835   Instagram: https://www.instagram.com/richardpeav...