Mini Onion Blossoms
This recipe transforms cipolline onions into delightful mini onion blossoms. They are meticulously scored, double-battered in a seasoned flour and sour cream mixture, then deep-fried until golden and crispy. Served with a zesty, creamy dipping sauce, these are perfect as an appetizer or a fun snack.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For safe and efficient deep-frying.
- 1 Deep-Fry Thermometer Essential for maintaining precise oil temperature.
- 2 Large Mixing Bowls One for dry batter, one for wet batter.
- 1 Slotted Spoon or Spider For safely removing fried onions from oil.
- 1 Wire rack with paper towels For draining excess oil and maintaining crispness.
Ingredients
Main
- 16 cipolline onions about 1½ lb., ends trimmed, peeled
- 1½ cups 188 g all-purpose flour
- 3 Tbsp. cornstarch
- 1 Tbsp. chili powder
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt plus more
- 1 Tbsp. garlic powder
- 1 Tbsp. smoked paprika
- 1¼ cups sour cream
- ⅓ cup whole milk
- Vegetable oil for frying; about 8 cups
- ¼ cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. sour cream
- 1 tsp. prepared horseradish
- 1 tsp. Worcestershire sauce
- Pinch of cayenne pepper
- Kosher salt optional
- A deep-fry thermometer
Instructions
- Prepare the cipolline onions: Trim the ends and peel them. Carefully cut a crosshatch pattern into the root end of each onion, making cuts about two-thirds of the way through, allowing them to 'blossom' without separating.
- Make the dry batter: In a large bowl, whisk together all-purpose flour, cornstarch, chili powder, 1 Tbsp. kosher salt, garlic powder, and smoked paprika.
- Prepare the wet batter: In a separate large bowl, whisk together 1¼ cups sour cream and ⅓ cup whole milk until smooth.
- Prepare the dipping sauce: In a small bowl, combine mayonnaise, ketchup, 2 Tbsp. sour cream, prepared horseradish, Worcestershire sauce, and a pinch of cayenne pepper. Season with additional kosher salt if desired and refrigerate until serving.
- Heat the oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil to 350-375°F (175-190°C), monitoring with a deep-fry thermometer.
- Batter the onions: Dredge each prepared onion first in the dry flour mixture, tapping off excess. Then dip it into the wet sour cream mixture, allowing any excess to drip off. Finally, dredge it again in the dry flour mixture, ensuring an even and thorough coating.
- Fry the onions: Carefully lower 3-4 battered onions into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
- Drain and season: Using a slotted spoon or spider, transfer the fried onions to a wire rack set over paper towels to drain excess oil. Immediately season with a pinch of kosher salt.
- Repeat: Continue frying the remaining onions in batches, allowing the oil temperature to recover between batches.
- Serve immediately: Arrange the hot mini onion blossoms on a platter and serve with the chilled dipping sauce on the side.
Notes
1. Scoring the onions: When cutting the crosshatch pattern into the cipolline onions, make sure to cut deeply enough to allow the 'petals' to open during frying, but not so deep that the onion falls apart. Aim for about two-thirds of the way through the onion from the root end. 2. Oil temperature is paramount for a crispy, non-greasy result. Maintain 350-375°F (175-190°C). If the oil is too cool, the onions will be greasy; if too hot, they'll burn before cooking through. 3. Batter consistency: The wet batter should be thick enough to cling to the onion, but not clumpy. Adjust with a touch more milk or flour as needed. Double-dredging ensures a substantial, crispy crust. 4. Season immediately: A pinch of salt right after frying enhances flavor and adheres better to the hot, fresh crust. 5. Serve these immediately for optimal crispness.