Blooming Onion

Blooming Onion 

Ingredients

2 large sweet onions
2 1/2 cups all-purpose flour
2 tablespoons paprika
Freshly ground black pepper
2 large eggs
1 cup milk
1 gallon peanut oil
salt, pepper and ketchup

Directions

Slice the onion into 16 petals. Whisk the flour & spices in a wide bowl. In a small deep bowl, whisk the eggs, and milk.  You can add water if you don't have enough egg wash.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top.  Check to make sure the onion is fully coated, especially between the "petals." Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil. Fry about 10 minutes, then drain on paper towels. Season with salt, pepper and serve with ketchup.

How to Slice a Bloomin' Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces.

As tasty as this is, I would recommend that you leave this to the restaurants that want to have this on their menu.  It was a lot of work and made a mess of the oil.

Comments and suggestions are ALWAYS welcome