March Madness in my house generally consists of my son, Chancelor, watching the Boston Celtics as much as possible paired with quick fried recipes. Probably should implement some healthy recipes but it is our excuse to eat Fried Onion Blossom.
This recipe is a knock off of the famous fried onion recipes that grace many steak restaurants in our area. Generally, this is the appetizer before you have steak. Fried Onion Blossom makes enough to go around for five people. We usually have a guest or two over and still have plenty. It’s my opener and then I serve up some brisket tacos with all the toppings. Everyone loves the seasoning on this!
Monte Cristo Poppers, Muffuletta Bites, Dill Pickle Dip, and Jambalaya Stuffed Mushrooms. These all sound amazing for March Madness. Here is my video on how to hand cut the onion to make it into the blossom.
Fried Onion Blossom
Yield 6 Servings
- 1 large yellow onion
- 1½ cup flour
- 3 tablespoons paprika
- 1½ tablespoons cayenne pepper
- 2 cups buttermilk
- Oil for frying
- Salt and pepper
- In a medium pot add vegetable oil and heat to 375 degrees F.
- In a large bowl, add flour, paprika, cayenne pepper, salt and pepper. Whisk ingredients until will incorporated.
- Slice onion on four sides slightly away from the top. Cut again between those slicing and repeat until you have petal shapes. Starting at the outer layer pull the petals down easily working your way to the center.
- In a medium bowl, add buttermilk and onion bottom side down. Wet onion and then add to flour mixture. Toss flour mixture over the top of the onion with a graded spoon. Shake off onion and add to back to buttermilk upside down. Wet onion with buttermilk well and toss again with flour mixture. Shake off excess.
- Add onion to the hot oil with petals facing downward. Fry for 2 to 2½ minutes. Remove onion with spider and turn over with petals facing up and fry for 2 more minutes. Remove to paper towels or wax paper to drain. Serve promptly with ranch or sauce of choice.
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