Onion Blossom with Chipotle Aioli
By Stephanie Engoy
Onion Blossom with Chipotle Aioli
By Stephanie Engoy
Yield/Serves:
Serves 4
For the onion
1 large yellow onion
1 cup all-purpose flour
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp smoked paprika
2 eggs
1 cup milk
8-12 c vegetable oil
For the chipotle aioli
6 tbsp mayonnaise
2 tbsp adobo sauce
1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tbsp fresh lemon juice
1 garlic clove, finely minced
Salt and pepper, to taste
1 large yellow onion
1 cup all-purpose flour
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp smoked paprika
2 eggs
1 cup milk
8-12 c vegetable oil
For the chipotle aioli
6 tbsp mayonnaise
2 tbsp adobo sauce
1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tbsp fresh lemon juice
1 garlic clove, finely minced
Salt and pepper, to taste
Prep the onion by cutting off one end, then remove the outer skin. Starting at about 1/2 an inch away from the top root, slice the onion from the top downwards. Continue slicing until the onion has about 8-10 slices all around the onion.
Turn the onion upside down and carefully separate the onion layers to create the "blooming" effect.
In a bowl, prepare the flour coating by mixing together the all-purpose flour and seasonings. Set this aside.
In another bowl, beat the eggs and add the milk. Stir to combine.
Carefully coat the onion in the flour mixture, ensuring to coat every nook and cranny, then coat the onion in the egg mixture.
Coat the onion in the flour mixture once more, separating the ‘petals’ of the onion as needed.
Heat the vegetable oil in a large pot over high heat until it reaches 350 degrees.
Carefully place the onion into the hot oil and fry for about 5 minutes on one side, then flip and fry for an additional 3-5 minutes on the other side, or until both sides are golden brown and crispy.
Once fried, transfer the blooming onion to a cooling rack or paper-lined plate to drain off any excess oil. Generously season the with salt while it is still hot.
In a small bowl, prepare the aioli by combining the remaining ingredients. Mix until thoroughly combined, then serve on a platter alongside the Onion Blossom. Enjoy!
Turn the onion upside down and carefully separate the onion layers to create the "blooming" effect.
In a bowl, prepare the flour coating by mixing together the all-purpose flour and seasonings. Set this aside.
In another bowl, beat the eggs and add the milk. Stir to combine.
Carefully coat the onion in the flour mixture, ensuring to coat every nook and cranny, then coat the onion in the egg mixture.
Coat the onion in the flour mixture once more, separating the ‘petals’ of the onion as needed.
Heat the vegetable oil in a large pot over high heat until it reaches 350 degrees.
Carefully place the onion into the hot oil and fry for about 5 minutes on one side, then flip and fry for an additional 3-5 minutes on the other side, or until both sides are golden brown and crispy.
Once fried, transfer the blooming onion to a cooling rack or paper-lined plate to drain off any excess oil. Generously season the with salt while it is still hot.
In a small bowl, prepare the aioli by combining the remaining ingredients. Mix until thoroughly combined, then serve on a platter alongside the Onion Blossom. Enjoy!