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Crispy onion wedgesDifficulty: Easy
Do you like blooming onions? Oh, you love them, but don’t want to go through all that mess and anxiety trying to keep it all together? I’ve got a recipe for you! It tastes the same as blooming onion minus stress.
1 onion (any size you want)
1 cup of all-purpose flour
1 egg + 2 tbsp. of water, lightly beaten
1 tbsp. of ground fennel
1 tsp. of black pepper
1 tbsp. of garlic powder
1 tbsp. of sweet paprika
1/2 tsp. or to taste cayenne pepper
1 tsp. of sea salt
Vegetable oil for frying
Let’s make it
- Preheat oil in a deep fryer or a deep pan (at least 1 inch deep).
- Clean the onion leaving the root in tacked.
- Slice onion in half and then each half in 8-10 wedges.
- Mix flour and all the spices together in a blow.
- Prepare 3 bowls: 1 for flour mixture, other for egg mixture and 1 dish where you are going to place prepared onion wedges.
- Dip onions in an egg mixture then into flour. Coat well, spreading petals.
- You can leave prepared onion wedges up to a few hours in a fridge, uncovered or you can fry immediately.
- Fry in a preheated oil to 350 F until golden brown and crispy. Do not over crowd the fryer or pan.
- Serve with the Kick sauce or you can mix 1:1 mayo with chipotle sauce or salsa.
- Tip #1: Very often I do not want to wash those bowls after breading stuff. You know, they can get sticky and nasty. I would just throw in a zip lock bag beaten eggs, throw stuff in there, massage well. Then in another zip lock bag throw flour and transfer stuff there. Close and shake it well. Coats perfectly. No need to wash 2-3 extra bowls