Food & Wine

FESTIVAL FOOD WEEK: ONION BLOSSOM

You love those freakish fried foods available only at festivals and fairs. So why wait? You can make them at home. (Though we're not 100 percent sure you should.) This week, we'll share a few fun recipes. Fire up the deep fat fryer! This recipe comes from tasteofhome.com.

INGREDIENTS

2 large sweet onions, unpeeled

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon chili powder

2 1/2 teaspoons Cajun seasoning, divided

1 1/4 cups all-purpose flour

1 cup milk

Oil for deep-fat frying

DIRECTIONS

Leaving the root end intact, peel the outer skin of the onion. Cut a small slice off the top. Starting at the top of the onion and on one side, make a cut downward toward the root end, stopping 1/2 inch from the bottom. Make additional cuts 1/8 inch from the first until there are cuts completely across top of onion.

Turn the onion a quarter turn so the slices are horizontal to you. Repeat the cuts 1/8-inch apart from each other until there is a checkerboard pattern across entire top of onion.

In a small bowl, make dip by combining the mayonnaise, sour cream, chili powder and 1 1/2 teaspoons Cajun seasoning; set aside.

In a 1-gallon plastic bag, combine flour and remaining Cajun seasoning. Place milk in a small deep bowl. Coat the cut onion in flour, then dip into milk and back into the flour mixture.

Fry in enough oil to cover onion at 375 degrees for 5 minutes or until golden, turning once. Remove from oil; place on serving plate. Discard the very center of the fried onion blossom. Place a few spoonful of dip in the center of blossom and serve immediately. Yield: 4 appetizer servings.

  Comments